RESULTS OBTAINED BY APPLYING MODERN WINEMAKING TECHNOLOGIES ON THE CRAMPOSIE VARIETY CULTIVATED IN A NEW TERROIR

Abstract

Cramposie is a Romanian grape variety mostly cultivated in the Dragasani area, but also in a few other regions of Romania. In this study, wines were produced from this variety cultivated in the southernmost region of Romania – the viticultural center of Zimnicea, Teleorman county. Four experimental batches were produced with different selected yeasts, in one case a co-inoculation of two yeasts being used. Some modern technological sequences were also applied, such as must clarification by flotation, antioxidant protection with a combination of sulfur dioxide, ascorbic acid and tannins, and fermentation at low temperature. A flash dual-column gas-chromatograph was used to differentiate the experimental samples. Samples of Cramposie wines were compared with wines of well-known white international varieties cultivated and processed in the same terroir. The quality of the new wines was also confirmed by the awards obtained at an international wine contest.