STUDIA UNIVERSITATIS Seria tiine Inginereti i Agro-Turism Nr.

4/2009

THE CHARACTERIZATION OF FETEASCA REGALA AND FETEASCA ALBA SORTS CAME FROM THE LECHINTA-BISTRITA VINEYARD
Dorel MODORAN
Northern University of Baia Mare email: cmodoran@usamvcluj.ro

Abstract:

This paper presents the characterization of Feteasca Regala and Feteasca Alba sorts came from the Lechinta-Bistrita Vineyard Key words: Feteasca Regala, Feteasca Alba, Lechinta-Bistrita Vineyard

Due to its geographic position, the Lechinta-Bistrita Vineyard assumes a slow ripening of the grapes, favoring at some sorts, in the favorable years the over maturation process, which makes the wines obtain here to be semi-dry and semisweet. Among the quality sorts taken in to study is the Feteasca Alba and the Feteasca Regala sorts, that are remarkable for their special qualities and that are cultivated on the largest areas. The study was made for a period of five years (1991-1996). The objectives of the research where: the study of the grapes maturation process on centers and the representative production of the vineyard. the technical parameters concerning the preparation of semi-dry and semisweet wines in order to improve the technologies used. MATERIAL AND METHOD The following determination were made to study the grapes and the wines came from the Fetesca Alba and Feteasca Regala sorts:

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the grapes making up: weight (g), numbers of grains, the grain weight, the sugar percentage of the grains, the grape making up index, the grain index the grain making up: the grain weight (g0, the skin weight (Mg), the seed weight (Mg), the pulp weight (g), 100 seed weight (g), 100 grains weight (g), the seed weight per 100 grains (g), the pulp weight per 100 grains (g0, the numbers of seed per 100 grains, the making up index of the grain, the pulp weight (g), the skin weight (g). the biochemical composition of the grapes and the wines used for determining the sugar content the acidity, ph, the extract etc. There were used the OIU methods. OBTAINED RESULTS

Characterization of the Feteasca Alba sort technological features. In the pedoclimatic condition from Bistrita this is one of the few sorts that go in to the (over lipeness ) phase in some years. It starts to ripe in the first half of August, and in the colder years, in the first days of Septembers. It reaches its full maturity of September-beginning of October, accumulating a great amount of sugar. The evolution of the maturity process.
Table 1.
The full ripeness period. The full ripeness period The beginning of ripe date The beginning of ripe date The full maturity date. Acidity total % Alcohol pot. % Total acid % Alcohol.%

10.08 7.09 3.09 1.09 2.09

14.09 25.09 9.10 20.09 25.09

210 200 138 198 180

12,3 11,7 8,1 11,6 10,5

5,8 6,5 7,9 6,8 7,3

V V V V V

24.09 1.11 15.10 30.09 5.10

210 230 173 220 200

Sugar g/l

Sugar/l

12,3 13,5 10,1 12,9 11,9

5,5 6,1 6,8 6,2 6,9

V VI V VI V

In the unfavorable years, the sugar concentration is below 200 g/l. In regular years, the full maturity occurs at a sugar concentration that varies from 200230 g/l, corresponding to an alcoholic potential of 11,7-13,5%, with the total acidity varying between 5,5-6,9 g/l. The grapes of these sorts can be harvested at the full maturity date, when the maximum of quality and quality is obtained.

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Regarding the technological features of this sort, table 2 shows that the Feteasca Alba sort has in average 780 grains per kg grapes- varying from 980 to 652. Because of its small grains Feteasca Alba is a typical wine sort.
Table 2. The technological features of the grapes from the Feteasca Alba sort.

Studied element 1 kg grapes contains -bunches g -grains g -must ml -rest of skin and marzov g -seeds g -total pomade g 100 grains have: -.total weight g -skin g -marzov g -seeds g -100 seeds weight g Indexes: Ind. structure = numbers of grains per 100 g grapes

Average 64,5 935,5 747 121,6 37,9 224,0 144,4 14,1 122,3 6 2,4 14,5

Extremes Maximum 85 950 809 177 50,1 277 168 18 150 7 3 18,2 90 9,9 4,4 52,9 915 568 90 31,0 130 120 12 100 5,2 2,1 12,1 55 7 2,6

Minimum

79 Ind. comp. = 8,6 pulp weight/skin weight Ind. rand. = grapes weight/pomades 3,6 weight

It contains in average 64% bunches varying from 8,5- to 5,2 %. The grains contain 3-3 seeds each, representing 3.79% from the groups weight. The skin represents in average 14,1% from the grains weight, and tougher with the strong parts of the marzov which remain in the pomade, they have 17,23% from grapes weight. The must represents 79%, and the pomade approximately 21% from the grapes weight. The efficiency index is 3,6. The grape quality is superior, reaching in the favorable years, when it can overripe to sugar concentration of 230 g/l corresponding to 13.5alcohol. From the table 3 we can see that in the Lechinta-Bistrita vineyard conditions, the Feteasca Alba sort gives a wine with an appropriate alcoholic degree of superior quality.

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Table 3. The sugar alcohol and acidity variation from the Feteasca Alba sort grapes.

Searched elements Sugar g/l Alcohol % Acidity g/l

1991 210 12,3 5,5

1992 230 13,5 6,1

1993 172 10,1 6,8

1994 220 12,9 6,2

1995 200 11,7 6,9

The Feteasca Alba its one of the pretions romaine sorts of wine. Its natural place is on our vineyard hills, especially the ones situated in the north of the country-Lechinta, Dumitra, Bistrita and Teaca center, where besides of a great amount of sugar, the grapes have a sufficient acidity, assuring the most successful wines. The Feteasca Regala sorts. The technological features. In the pedoclimatic condition from Bistrita, it begins its ripeness between 15-25 of August and reaches its full maturity between 20,09-10,20. It accumulates between 176-221 g/l sugar until the full maturity date. Thr total acidity varies from 5,8 to 6.6 g/l.
Feteasca Regala Table 4

The full maturity date

The full ripeness period

9.08 7.09 3.09 30.0 9 1.09

14.0 9 25.1 0 9.09 21.1 0 26.0 9

199 205 120 181 180

11,7 12 7 10,6 10,5

6 6 8,2 7 6,8

V V V V V

24.1 0 1.11 15.1 0 30.1 0 7.10

210 221 176 215 220

12,3 13 10,3 12,6 12,9

5,8 5,8 6,6 6,4 6,5

V VI V V V

Regarding the technological features, we see that Feteasca Regala contains in 1-kg grape 626 grains. The grains represent in average 93,8% of the grapes

The full ripeness period

The beginning of ripe date

The beginning of ripe date

Alco-hol pot. %

Acid. Total %

Total acid %

Alcohol.%

Sugar g/l

Sugar/l

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weight, and the bunches 6,2%. Each grain has 1-2 seeds, with take in average 2,8% from the grape weight.
Table 5 Feteasca Regala

Studied element 1 kg grapes contains -bunches g -grains g -must ml -rest of skin and marzov g -seeds g -total pomade g 100 grains have: -.total weight g -skin g -marzov g -seeds g -100 seeds weight g Indexes: Ind. structure = numbers of grains per 100 g grapes

Average

Extremes Maximum Minimum 75 955 760 135 40 225 200 24 177 4,9 3,6 24,1 78 19,35 4,4 40 929 710 94 20 190 130 13 120 2,9 2,8 12,9 40 7,37 3,4

62 938 740,3 120,1 28,5 210,6 159 11,1 144 3,6 3,5 15,1 65

Ind. comp. = pulp weight/skin 12,9 weight Ind. rand. = grapes weight/pomade 3,8

The skin represent 10% of the grapes weight the grain composition index being in average 12,9, together with the rest from pulp it weight 12% from the grapes. The must efficiency is in average of 78% and the pomade represents in average value of 3,8. Table 6 shows that this sort contains 208,4 g/l sugar the five years average- corresponding to an alcoholic potential of 12,25 and 6,2 g/l total acidity.

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Table 6. Searched elements Sugar g/l Alcohol % Acidity g/l

1991 210 12,3 5,8

1992 221 13 5,8

1993 176 10,3 6,6

1994 215 12,6 6,4

1995 220 12,9 6,5

In the favorable years, the sugar contain of this sort has reached in the Bistrita center 221 g/l, coresponding its total acidity of 5,8 g/l giving it a superior wine very well balanced. CONCLUSION From the above we can see that: both sorts are ripened in the V period, when they accumulate an amount of sugar between 200-230 g/l (feteasca alba sort); the average grain content per 1 kg grapes :780 Feteasca Alba and 626 Feteasca Regala; the grains represent 90,8% of the grapes weight for Feteasca Alba and 93.8% for Feteasca Regala; both wine sorts can be used to obtain U.S.O.C. wines. BIBLIOGAPHY D. MODORAN The principal chemical component of the wines from the Bistrita center and their evolution in time; D. MODORAN The characterization of the wines from Lechinta-Bistrita Vineyard and potential improvements in their quality PhD 1980 Galati; D. MODORAN Fermentative technologies vol I Ed. ICPIAF Cluj-Napoca.

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