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Improvement of the production technology of sparkling wines on the basis of studying the agrotechnical processes of growing grapes


Author: Roşca Oleg
Degree:doctor of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
Year:2019
Scientific adviser: Eugenia Soldatenco
doctor habilitat, associate professor (docent), Practical Scientific Institute of Horticulture and Food Technology
Institution: Practical Scientific Institute of Horticulture and Food Technology

Status

The thesis was presented on the 24 May, 2019 at the meeting of the Scientific Council and now it is under consideration of the National Council.

Abstract

Adobe PDF document1.27 Mb / in romanian

Thesis

CZU 663.225.25:631.5 (478)

Adobe PDF document 16.00 Mb / in romanian
199 pages


Keywords

agrotechnical factors, ripening degree, rootstock, local varieties, sparkling

Summary

The thesis consists of an introduction, 4 chapters, conclusions and recommendations, a list of references, including 163 titles, 10 annexes, 1123 pages of main content, 41 tables, 18 figures. The results were presented in 10 publications.

Field of study: engineering and technological sciences.

The purpose and objectives of the work: the improvement of the production technology of sparkling wines based on the study of various agrotechnical methods of growing grapes.

Objectives: study the effect of the degree of ripening of grapes, different grading schemes, the influence of different varieties of rootstocks on the physico-chemical and quality characteristics of sparkling wines. Development of technology for the production of white sparkling wines based on the use of local grape varieties Viorica and Floricica.

Novelty and scientific originality. For the first time, the influence of the degree of ripeness and grape harvest on the frothy properties of white sparkling wines was established. The optimal composition of blends for sparkling wines was developed based on the use of local varieties Viorica and Floricica (Patents No. 1700 and 1701 of October 30, 2017).

The scientific problem solved in the thesis consists in the scientific argumentation of the role of various agrotechnical processes used in the cultivation of local grape varieties as the main elements in the formation of physicochemical parameters and specific qualities of white sparkling wines.

Theoretical significance and applied value. New scientific results were obtained concerning the influence of the degree of ripening of grapes, various loads on the grape bush, varieties of rootstock on the physico-chemical parameters, foamy properties and quality of white sparkling wines. Technological instructions for the production of white sparkling wines "Floral" and "Floarea viei" were developed.

The introduction of scientific results. The results were verified and implemented in the production conditions at the winery "Univers-Vin" (p. Brătuleni, Nisporeni district) by producing experimental batches (1000 dal). An experimental batch of Floral sparkling wine (1500 bottles) was produced.