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EN
The aim of the present paper is to investigate an objective microbiological analysis of the wine by identification of some parameters such as total amount of germs and yeastswhich are contained in the quality wines from Getic Piedmont namely: Bolovanu, Corcova, Drăgășani, Sâmburești, Segarcea, Ștefănești.The Getic Piedmont is a relict geomorphological relief unit with significant variations from the flat, low lands fragmented by moderately rough with strong fragmentation. We have selected by grouping the wines in grape varieties, white wines (Sauvignon, Chardonnay, Riesling) and red wines (Merlot, Cabernet, Pinot noir) which were tested by microbiological tests. The opinion that the bacteria level should be acceptable in red wines and the yeasts level in white wines were supported by literature. The presence of these micro-organisms have clear influence in wine validity, in principle they are not detectable in a biologically pure wine.
EN
The present study aims at investigating aroma compounds in three wine varietals (Pinot gris, Traminer roz, Riesling) from Apold, the county of Sibiu, production of 2014, and their importance in realizing the sensorial profile of wines. Thus, it is ascertained that Traminer roz contains the highest amount of esters - 583.846 mg/L, a value that leads to the sensorial identification of floral and fruity notes. Higher alcohols determined through chromatography imprint specific traits to Pinot gris wines: bittersweet, floral notes validated through the determined amount (479.449 mg/L). Another wine trait is the concentration of higher fatty acids which reach an amount of 252.667 mg/L in Riesling wines, conferring distinctive floral notes. The concentration of aldehydes reaches 38 mg/L in Pinot gris wine, 32.996 mg/L in Traminer roz wine; these balanced, low values do not have a negative influence on sensorial traits of these wines. Terpenes compounds are represented by nerol and α-terpineol, whose values confer rose, lemon verbena and fruity notes, especially in the case of Traminer roz.
EN
This paper aims at establishing distinctive elements regarding the authenticity of the following wines from the Apold vineyard: Sauvignon blanc, Fetească regală and Chardonnay. The paper aims at reviewing the color-giving components specific to white wines. Thus, through HPLC methods, we identified and quantified phenolic compounds which, in the end, presented total values between 86.085 mg/L and 89.272 mg/L. The present study also demonstrates the authenticity of these wines through spectrophotometric methods employed to determine the color of white wines. Based on the results obtained, we established that the studied wines are authentic, as the values resulted from the calculations in the procedure range between 0.015 and 0.019.
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