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CNAA / Theses / 2019 / May /

Improving technology of red sparkling wine production

Author: Morari Boris
Degree:doctor of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
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


The thesis was presented on the 28 May, 2019
Approved by NCAA on the 9 July, 2019


Adobe PDF document0.92 Mb / in romanian


CZU 663.256.1,253(478)

Adobe PDF document 6.82 Mb / in romanian
169 pages


anthocyanin’s, fermentation-maceration, color intensity, phenolic substances, tannins, chromatic indices, foaming indice


The doctor's thesis is exposed on 120 pages of typed text, includes 32 tables, 33 figures, 8 annexes and is structured in 4 chapters. The obtained scientific results are present in 16 publications.

Field of study: Engineering sciences and technologies.

Thesis purpose and objectives: Elaboration of the technology for production of red sparkling wines with stabile chromatic, physic-chemical, biochemical and organoleptic indices.Objectives:Scientific argumentation of grape varieties selection intended for production of red sparkling wines. Highlighting the indices responsible for the quality of raw materials wines for red sparkling wines. Elaboration of yeast strains selection method for red sparkling wines production. Scientific novelty consists in determining the influence of technological factors on the quality of red sparkling wines. Based on the evolution of the phenolic complex and the chromatic indices at all stages of production.

In result of occurredresearch, was developed new yeast appreciation method, which allow to select yeasts abele to propagate secondary fermentation in hazard condition of high phenolic content and alcohol. Based on the data obtained during the study, were established dynamics of the extraction of phenols and anthocyaninfrom vine grape during fermentation -maceration process.

The solved scientific problem consists in the argumentation of the differentiated application of the basic technological elements, to ensure the secondary fermentation of the raw materials red wines, ensuring the obtaining of the finished product with stable chromatic parameters and advanced foaming indices. The theoretical significance and value of the thesis: Based on the study of the phenolic complex and the chromatic indices at all the stages of the production of red sparkling wines.It was scientifically argued production of red sparkling wines from raw red wines produced from Merlot variety.

Implementation of scientific results. Was obtained patented for new method of yeast strains selection abele for the secondary fermentation during production of red sparkling wines, on basis of this method was evidenced anddeposited yeast strain CNMN-Y-28.

Based on developed optimized technological scheme where produced experimental lots of dry raw material red wines for red sparkling wines production with highlighted quality features were produced 6000 dal of wine at FCP. "Asconi"from Merlot and Cabernet Sauvignon verities.