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Scientific Papers Management , Economic Engineering in Agriculture and Rural Development
Vol. 9 (1)/2009
Print ISSN
QUALITATIVE CHARACTERISTICS OF THE WINE OBTAINED FROM
SAUVIGNON GRAPES’ VARIETY, DERIVED FROM WINE-GROWING
CENTRE OSTROV, ALONG THREE SUCCESSIVE CROPS 2004,
2005 AND 2006
PARTICULARITĂŢI CALITATIVE ALE VINULUI OBTINUT DIN SOIUL
SAUVIGNION, PROVENIT DIN CENTRUL VITICOL OSTROV, PE
PARCURSUL A TREI RECOLTE SUCCESIVE 2004, 2005 SI 2006
Rodica- Elena CULEA *, Radiana TAMBA-BEREHOIU *, Nicolae-Ciprian POPA **
*University of Agronomic Sciences and Veterinary Medicine of Bucharest
59 Marasti, sector 1, 011464, Bucharest, Romania, Phone: +40 242.33.20.77, Fax: +40
242.33.20.77 , E-mail : rodica.culea@gmail.com, radianatamba@yahoo.com
**Center of Microbial Biotechnology BIOTEHGEN – Bucharest
59, Marasti Bid., sector 1, Bucharest,Romania, Phone: + 40 21 318 2567,Fax: + 40 21 318 2888
e-mail:cipnpopa@yahoo.com
Key words: Sauvignon wine, quality, physical and chemical characteristics, statistic differences
Abstract
There have been analysed the physical and chemical characteristics (d20, alcohol % vol., total dry extract mg/l, free
sugar g/l, unreducing extract g/l, total acidity g/l C4H6O6, free SO2 mg/l, total SO2 mg/l) definitive for the wine quality
made from the Sauvignon grapes’variety, in three successive years:2004, 2005 and 2006.The climatic peculiarities of
the mentioned years, determined the appearance of some quality statistic differences, as follows: d2020 decreased very
significantly in 2005 and 2006 comparative to 2004, the quantity of alcohol increased significant in 2005 and 2006
comparative to 2004, free sugar decreased very significantly in 2005 and 2006 comparative to 2004, the total dry
extract and unreducing extract decreased very significant in 2005 and 2006 against 2004 and the total SO2 content was
very significantly lower in 2005 and 2006 against 2004. There have been observed no differences between the annual
crops, concerning the parameters: total acidity and free SO2. Conclusevely, the wine from 2004 was demidry, more
sulfiteted, comparative with the wines from 2005 and 2006.
INTRODUCTION
The analysed wine was obtained from Sauvignon grapes’variety within commercial company S.C.
OSTROVIT S.A., which belongs to the wine-growing centre Ostrov from Ostrov Vineyard, placed
in the region of the Danube Terrace. The temporal character of the precipitations determined the
droughty specific of the zone, affecting the productive potential of the wine grapes cultivated here.
The years 2004 and 2005 were exceptions, because the precipitations’ amount was more over the
annual average registered so far (the wine obtained having a less content of sugars and a higher
acidity). Instead, 2006 was less rainy.
This study recommends a comparative characterization of the dry wine’s quality, obtained from the
Sauvignon grapes’variety, made by S.C. OSTROVIT S.A., in the production years: 2004, 2005 and
2006. The physical and chemical analysis emphasised the wine’s peculiaryties, in the preceding
stage of bottling and commercialization. The Sauvignon wine is characterized through discreet and
meloudiously flavour, having the alcohol content between 11,88 and 12,5 % and being registered in
the category of superior wines [1, 6, 9].
42
MATERIAL AND METHOD
There have been taken for analysis samples of unbottled wine, from the Sauvignon grapes’variety,
three successive years, as follows: 10 repetitions in 2004, 11 repetitions in 2005 and 10 repetitions
in 2006. There have been analysed the following quality parameters of the wine: d2020 (picnometric
method STAS 6182/8-71), alcohol % vol. (picnometric method STAS 6182/6-70), total dry extract
mg/l (densimetric method STAS 6182/9-80), free sugar g/l (iodometric method STAS 6182/18-81),
unreducing extract g/l, total acidity g/l C4H6O6 (titrimetric method STAS 6182/1-79), free SO2 mg/l
(iodometric method STAS 6182/13-72) and total SO2 mg/l (iodometric method STAS 6182/13-72)
[2,7,8,9]. The obtained results were statistical processed using the professional program COHORT
[3].
RESULTS AND DISCUSSION
In the first table are presented the quality parameters’values of the Sauvignon demidry wine,
concerning 2004 year. It is noticed that the qualitative main parameters of the wines obtained from
Sauvignon grapes’variety had the typical values for the white wines, of superior quality.
Table 1. The variability estimates of the physical-chemical parameters,
according to 2004 crop (n =10)
The average value of the Free sugar parameter overtakes the normal limits, for placing the wine in
dry wines category (max. 4g/l). The obtained wine could be characterized as demidry. The variation
coefficients have relative normal values, except the variation coefficient associate to the Free sugar
parameter (39,2%), who passed the normal limit. The values of variation coefficients of the others
parameters, for example: Alcohol (5,7 %), Total dry extract (8,4 %), Total acidity (7,89 %) and
Total SO2 (10,68 %), were in normal limits [4, 9].
In the second table are distinguished the average values of the quality’s parameters of the wine
obtained in 2005.
Table2. The variability estimates of the physical-chemical parameters,
according to 2005 crop (n =11)
Parameter
X sx
s
CV %
d2020 (g/ml)
0,9931 ± 0 001
1,1E-06
0,110
Alcohol (vol %)
12,400 ± 0,309
0,310
2,500
Total dry extract (g/l)
23,872 ± 0798
0,638
3,350
Free sugar (g/l)
2,109 ± 0,713
0,509
33,810
Unreducing extract (g/l)
21,800 ± 0,527
0,278
2,420
Parameter
Normal limits
X sx
s
CV %
d2020 (g/ml)
0.983-1.003
0,9955 ± 0,0014
2E-06
0,140
Alcohol (vol %)
10.5-12.5
11,880 ± 0,677
0,459
5,710
Total dry extract (g/l)
18-24
29,480 ± 2,474
6,124
8,400
Free sugar (g/l)
Max. 4 g/l
6,855 ± 2,687
7,222
39,2
Unreducing extract (g/l)
Total dry extract –
Free sugar
22,900 ± 1,014
1,030
4,430
Total acidity
(g/l C4H6O6)
4.5-9
5,444 ± 0,427
0,182
7,890
Free SO2 (mg/l)
Max. 50
40,000 ± 0,000
0,000
0,000
Total SO2 (mg/l)
Max. 200
177, 222 ± 18,919
357,944
10,680
43
Total acidity (g/l C4H6O6)
5,141 ± 0,233
0,054
4,530
Free SO2 (mg/l)
38,872 ± 4,149
17,218
10,840
Total SO2 (mg/l)
133,636 ± 17,636
311,054
13,200
The parameters’ values are placed in admitted limits for the dry wine and superior wines
category. The variation coefficients associate of the environments are relative minor, excepted Free
sugar parameter, for which it was noticed an increased value of 30 %. The variation coefficients
over 10% were registered in the case of Free SO2 and Total SO2 also [6, 7]. The results obtained for
variability estimates of the physical-chemical parameters, according to 2006 crop, are presented in
the table 3.
Table 3. The variability estimates of the physical-chemical parameters,
according to 2006 crop (n =10)
Parameter
X sx
s
CV %
d2020 (g/ml)
0.9930 ± 0.001
1.384E-06
0.110
Alcohol (vol %)
11.910 ± 0.536
0.288
4.500
Total dry extract (g/l)
22.841 ± 2.348
5.514
10.279
Free sugar (g/l)
1.880 ± 0.907
0.823
48.244
Unreducing extract (g/l)
20.150 ± 3.299
10.887
16.372
Total acidity (g/l C4H6O6)
5.319 ± 0.202
0.041
3.797
Free SO2 (mg/l)
35.700 ± 6.848
46.900
19.182
Total SO2 (mg/l)
115.700 ± 14.221
202.233
12.290
The parameter who had the higher variation coefficient was Free sugar (48.244%). It was also
observed a relative increased value of the variation coefficient of Free SO2 (19.182%). Because
the Free sugar value for 2006 was relative decreased, the obtained wine of this year was
characterized as dry. Concomitantly, it was remarked the increased values of the variation
coefficient of the parameters Unreducing extract and Free SO2 [1,5].
As to the meaning of averages’ differences between investigated parameters, on crops’ pairs, the
results obtained , as a result of the test t (Student) application are presented in the table 4.
Table 4. The meaning of averages’ differences (t test) for all the
quality parameters, between the annual crops
Parameter
Pears
Average (a)
Average (b)
t
2004 (a) – 2005 (b)
0,9955
0,9931
4,492***
2004 (a) – 2006 (b)
0,9955
0,9926
5,629***
d2020 (g/ml)
2005 (a) – 2006 (b)
0,9931
0,9926
1,262
2004 (a) – 2005 (b)
11,880
12,400
2,224
2004 (a) – 2006 (b)
11,880
12,460
2,179*
Alcohol (vol %)
2005 (a) – 2006 (b)
12,400
12,460
0,334
2004 (a) – 2005 (b)
29,480
23,872
6,849***
2004 (a) – 2006 (b)
29,480
23,560
7,043***
Total dry extract
(g/l)
2005 (a) – 2006 (b)
23,872
23,560
0,807
2004 (a) – 2005 (b)
6,855
2,109
5,151***
2004 (a) – 2006 (b)
6,855
1,677
5,615***
Free sugar (g/l)
2005 (a) – 2006 (b)
2,109
1,677
1,406
2004 (a) – 2005 (b)
22,900
21,800
3,127**
2004 (a) – 2006 (b)
22,900
21,703
2,890*
Unreducing extract
(g/l)
2005 (a) – 2006 (b)
21,800
21,703
0,334
Total acidity (g/l
2004 (a) – 2005 (b)
5,444
5,141
2,024
44
2004 (a) – 2006 (b)
5,444
5,284
1,045
C4H6O6)
2005 (a) – 2006 (b)
5,141
5,284
1,567
2004 (a) – 2005 (b)
40,000
38,272
1,381
2004 (a) – 2006 (b)
40,000
41,800
0,557
Free SO2 (mg/l)
2005 (a) – 2006 (b)
38,272
41,800
1,101
2004 (a) – 2005 (b)
177,222
133,636
5,323***
2004 (a) – 2006 (b)
177,222
130,600
6,416***
Total SO2 (mg/l)
2005 (a) – 2006 (b)
133,636
130,600
0,462
The density of the wine decreased very significant in 2005 (4,492***) and in 2006 (5,629***)
comparative to 2004 (figure 1).
0.9955
0.9931
0.9926
0.991
0.992
0.993
0.994
0.995
0.996
Density (g/cm3)
2004
2005
2006
Figure 1. The meaning of averages’ differences (t test)
for wine’s density d2020
The content (concentration) in alcohol registered along of the period, a significant increase in
2006 (2,179 *), comparative to 2004. The evolutions are synchronous with those of the Free sugar
parameter, in the analysed period, which registered a very meaningful decreased, from 6,855 g/l to
1,677 g/l. This fact suggests that the hypothesis of the wine concentration increase, due to free
sugar, in the case of Sauvignon grapes’ variety, might be valid (figure 2) [1,5,6].
11.88
12.4
12.46
11.4
11.6
11.8
12
12.2
12.4
12.6
Alcohol
content (%)
2004
2205
2006
Figure 2. The meaning of averages’ differences (t test)
for wine’s content in alcohol
Total dry extract decrease very significant in 2005 (6,849***) and 2006 (7,043***),
comparative to 2004 and for Unreducing extract the tendency is similar, respective it is distinctly
significant increased in 2004 (3,127**), comparative to 2005 (figure 3).
45
0
5
10
15
20
25
30
g/l
Total dry
extract
Unreducing
extract
2004
2005
2006
Figure 3. The meaning of averages’ differences (t test)
for wine’s unreducing extract and total dry extract
For Total acidity and Free SO2 there were not observed significant differences between the wine
prbes derived from the three analysed annual crops. Total SO2 parameter was significant decreased
in 2005 (5,323***) and 2006 (6,416***), comparative to 2004 (figure 4).
0
50
100
150
200
Total SO2 (mg/l)
2004
2005
2006
Figure 5. The meaning of averages’ differences (t test)
of wine Total SO2
CONCLUSIONS
1. Concerning the Sauvignon grapes’variety we noticed that the investigated parameters were
specific for the sort (white, dry or demidry, superior), but there were affected by high and very high
variations.
2. Concerning the 2004 crop, the average value of the Free sugar parameter oversteped the limits of
the dry wines (max. 4g/l), the obtaining wines beeing characterized like demidry.
3. On the ensemble of the anlysed period, the variation coefficients associated to the averages of the
investigating parameters, had relative normal values, except the variation coefficient of the Free
sugar parameter, which registered higher values than 30%, for each crop.
4. The parameters bound to the sulphitation of the wines had variations higher than 15%. A relative
increased value of the variation coefficient was also notice in the case of the Total dry extract.
5. Obvious differences between the physical-chemical parameters had been registered between the
2004 and 2006 crops, respectively 2004 and 2006 crops.
6. Concerning the crops coming from successive years, namely 2005 and 2006, there were no
important differences between the average values of the physical-chemical parameters.
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7. The wine coming from the Sauvignon grapes’variety was characterized by typical relations
between the parameters concerning the sulphitation of the wine (Free SO2 and Total SO2).
Regarding this, Free SO2 correlated with Alcohol content and Total SO2 correlated with Total dry
extract and Unreducing extract.
8. The climatic differences of the investigated years crops did not introduce fundamental
modifications in the wines quality, even if some physical-chemical parameters varied specificaly
(example: Free sugar).
ACKNOWLEDGEMENTS
This research work was carried out with the support of the analysis laboratory staff from wine-
growing centre Ostrov.
REFERENCES
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