LUCRĂRI ŞTIINŢIFICE Vol. 54 NR. 2 SERIA HORTICULTURĂ

N
o
Technologi
cal variant
Alcoho
l conc.
(%
vol.)
Reductive
sugars
(g/L)
Compositional characteristics of red wines
Relative
density
at 20ºC
Total dry
extract
(g/L)
356
Non
reductive
extract (g/L)
Total
acidity
g/L
C4H6O6
Volatile
acidity
g/L
C2H4O2
pH
SO2
free
(mg/L
)
Table 1
SO2
total
(mg/L
1 M 11,92 3,23 0,9938 24,8 21,57 7,08 0,18 3,42 14,25 45,83
2 V 1 12,1 2,56 0,9938 25,3 22,74 6,57 0,16 3,56 13,16 38,12
3 V 2 12,19 3,29 0,9941 26,1 22,81 6,19 0,32 3,64 14,84 45,36
4 V 3 10,6 1,43 0,9927 17,7 16,27 5,56 0,64 3,71 12,54 49,21
5 V 4 12,05 2,19 0,9938 25 22,81 6,63 0,20 3,52 15,31 48,14
6 V 5 12,03 2,87 0,9938 25 22,13 6,42 0,29 3,47 14,28 44,85
7 V 6 12,24 3,25 0,9940 26,3 23,05 6,24 0,31 3,61 10,72 32,16
No
Technological
variant
Values of the chromatic parameters of red wines obtained from Băbească neagră
Clarity
L
Color coordinates
a
red(+) -
green(-)
a
red(+) -
green(-)
Table 2
Saturation C Tonality H Luminosity Hue
1. M 64.07 59.28 20.51 56.93 13.85 1.85 0.84
2. V 1 51.30 40.62 10.97 42.08 15.12 2.48 0.76
3. V 2 38.89 56.47 15.63 59.54 18.49 3.30 0.63
4. V 3 78.35 21.79 34.81 24.19 31.56 0.96 0.89
5. V 4 43.14 48.45 16.14 51.07 18.43 2.79 0.71
6. V 5 52.95 52.11 15.39 54.33 16.46 2.46 0.77
7. V 6 40.61 52.85 16.52 55.37 17.36 2.87 0.65