PDF

https://doi.org/00.00000/0000-0000-0000-0-00

Taran Nicolae — PhD in Technical Sciences, University Professor; Scientific-Practical Institute of Horticulture and Food Technologies, Codru city, Vierul 59 street, Chisinau municipality, Republic of Moldova, MD-2070; +37322284859; oenologie_vdo@gmail.ru; ORCID: 0000-0003-1683-0378

Nemţeanu Silvia — Scientific Researcher; Scientific-Practical Institute of Horticulture and Food Technologies, Codru city, Vierul 59 street, Chisinau municipality, Republic of Moldova, MD-2070; +37322284859; oenologie_vdo@gmail.ru; ORCID: 0000-0002-5075-5378

Ponomariova Irina — Doctor of Technical Sciences; Scientific-Practical Institute of Horticulture and Food Technologies, Codru city, Vierul 59 street, Chisinau municipality, Republic of Moldova, MD-2070; +37322284859; oenologie_vdo@gmail.ru; ORCID: 0000-0002-7945-400X

Grosu Olga — Scientific Researcher; Scientific-Practical Institute of Horticulture and Food Technologies, Codru city, Vierul 59 street, Chisinau municipality, Republic of Moldova, MD-2070; +37322284859; oenologie_vdo@gmail.ru; ORCID: 0000-0003-3787-9197

Morari Boris — Doctor of Technical Sciences; Scientific-Practical Institute of Horticulture and Food Technologies, Codru city, Vierul 59 street, Chisinau municipality, Republic of Moldova, MD-2070; +37322284859; oenologie_vdo@gmail.ru; ORCID: 0000-0002-1583-7474

Cibuc Mariana — Scientific Researcher; Scientific-Practical Institute of Horticulture and Food Technologies, Codru city, Vierul 59 street, Chisinau municipality, Republic of Moldova, MD-2070; +37322284859; oenologie_vdo@gmail.ru; ORCID: 0000-0001-8815-2487

STUDY OF INFLUENCE OF OAK WOOD ON THE QUALITY OF DRY WHITE WINE OBTAINED FROM THE NEW SELECTION GRAPE VARIETY RITON

Аbstract. The influence of the contact of the must with oak wood, in the process of alcoholic fermentation, obtained under micro-winemaking conditions of Scientific-Practical Institute of Horticulture and Food Technologies, from the grape variety of the new selection varieties Riton, on the physico-chemical composition and organoleptic indicators of wine was studied. Two technological schemes for the production of dry white wines were studied: the classical scheme and the scheme providing contact of the must with oak wood (staves and chips) for 5 days. Depending on the results obtained, recommendations were given to improve the quality of dry white wines obtained from the grape variety of the new selection Riton.

Keywords: white wine, quality, oak chips, new selection varieties, staves.