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Research and elaboration of technology of pink wines production with stable chromatic indexe

Author: Bîşca Vasilina
Degree:doctor of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
Scientific adviser: Grigore Musteaţă
doctor habilitat, professor, Technical University of Moldova
Scientific council:


The thesis was presented on the 24 October, 2008
Approved by NCAA on the 22 January, 2009


Adobe PDF document0.75 Mb / in romanian


CZU 663.21.001.5 (478) (043.3)

Adobe PDF document 2.52 Mb / in romanian
119 pages


pink wine, phenolic substances, anthocyans, intensity and shade of colour, measure of ionization


The goal of work: scientific reasoning of technological regimes of pink wines production with stable chromatic indexes.

Researches were made in “Oenology” and “ Oenochemistry” laboratories of Technical University of Moldova and National Institute of Vineyard and Winemaking, with the application methods of analyses in intensity and performed physico-chemical methods.

It was studied the possibility of pink wines production of Cabernet-Sauvignon, Merlot and Pinot Noir sorts by two technological proceedings which include: a short period of maceration and macerating-fermentation. We found that the opportunity of pink wines from Pinot Noir sort because of it ensures an optimal report between the content of tanning materials and those colouring wines have a pink colour of an average intensity, refined aroma of sort, fresh taste, well-balanced.

Research possibility of obtaining pink wines by macerating on warm place, classical macerating and cryomaceration showed that, the application of maceration for 6-12 hours at 18-20°C with the sulphitation of must at 100mg/dm3 is the most optimal for production of these kinds of wines.

It was studied the influence of souches import and local yeast on pink wines production and it came out that the using of the local souches Rara Neagra-2 leads to obtaining of fresh pink wines with shade of fruits well pronounced.

Application of modern methods HLPC allows the obtaining of anthocyanograms from which results that, by short period of macerion is ensured a higher extraction of monomer flavone that contributes to formation and maintenance of pink wines colour.

Placing the pink wines on tricromatic diagram depending on tridimensional of chromatic indexes it was determined the colour of the wines dependence upon the technological applied method.

Studying the measure of ionization of anthocyans in pink wines we determined that, in obtained wines without sulphitation of must processes of polymerization and condensation are more accelerated

In the base of mathematical processing was determined the correlation between the organoleptic specific features of pink wines, technological factors and specific indexes.

It was elaborated the technological scheme of pink wines production which was implemented and checked in production conditions.