Researches regarding maceration and fermentation process on sensory characteristics of cabernet sauvignon and merlot wines obtained in Oltenia vineyards
Campeanu Baduca, Georgeta Beleniuc and Marioara Trandafirescu
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Researches regarding maceration and fermentation process on sensory characteristics of cabernet sauvignon and merlot wines obtained in Oltenia vineyards
Researches made during many years in the main vineyards from Oltenia – a big viti-vinicol region in the south-west of Romania, showed its that Cabernet sauvignon and Merlot present many sensory characteristics.Obtained in the same viticole areas and using the same technological lines of vinification, the Merlot wines are more suppleness and elegance than Cabernet sauvignon wines, which are remarked by their vigour, full-body and personality.It was remarked too, the importance of maceration and fermentation used, which allow the wines to evidence them areal tipicity.