Marius Florin Stoica’s scientific contributions

This study focuses on technological interventions in order to reduce the sulfites addition in white wine production by using carbonic ice and nitrogen. The proposed winemaking technology include temperature-controlled fermentation of grapes must and further temperature-controlled storage of white wine, compared to classic techniques without temperature control.The results revealed that by using technological interventions with carbonic ice and nitrogen protection the resulted wines are improved from chemical and sensorial point of view.

Climatic conditions of the study years reveal a dry climate, both atmospheric and pedological through the large number of days with maximum temperatures > 30°C, of 69 days in 2020 and 37 days in 2021, compared to the multi-year average of 40 ,7 days, maintaining the same trend. These conditions left their mark on the phenolic and technological ripening of black grapes as raw material for winemaking. The red wines were made by applying a technological scheme, previously verified, and the resulting wines present a potential of intense color and aromas, realized through coloring intensity, high anthocyanins and polyphenols. Maturation of red wines in barriques insignificantly decreases the coloration, and the coloring intensity decreases by only 4-11%. This technology has proven to be reliable for obtaining quality red wines.

TThe enzymes produced by yeasts in the extracellular environment are the main factors that influence the secondary aromas of the wines obtained according to the primary varietal character of the processed varieties. Pectolytic enzymes are essential in the depolymerization of pectins and the release of color compounds, especially anthocyanins from the epicarp of black grape berries. Proteolytic enzymes break down proteins into amino acid chains, which help the multiplication of yeasts and the formation of specific aromas.