FOUNDATION OF RED WINE MAKING STRATEGIES ON ASSESSMENT OF GRAPES MATURATION AND MATURITY

The maturation and maturity of the grapes are concepts which in recent decades have gained knowledge and approaches. In the classical system the maturation was considered as a process of accumulation of sugars in the grape followed by the modification of their appearance and weight, while in the present, grape maturation is clearly differentiated from grape maturity. The maturation of the grape represents a dynamic mathematical model of the compounds with enological value, while the maturity is a moment during the grapes evolution which is characterized by an enological potential. The researches were conducted during 2007?2013 period at the Research and Development Institute for Viticulture and Enology, Valea Calugareasca, located in the Dealu Mare viticultural area. The experimental device was organized in 4394 vineyard parcel representing a collection of varieties from Valea Calugareasca viticultural area wine assortment. The varieties which were taken into study were: 'Burgund mare', 'Cabernet Sauvignon', 'Feteasca neagra', 'Merlot' and 'Pinot noir'. The methodology concerning the maturation and maturity of the red grapes was developed during 2007 year by IC-DVV, Valea Calugareasca. The samples were taken during the ripening process, every 7 days and the following parameters were determined: sugars (g/l), titrable acidity (g/l sulfuric acid), weight of 100 grains (g), glucoacidimetric index, total phenolic potential and anthocyanins. Grape polyphenolic potential has been evaluated at harvest by means of standard Glories method. The information was organized into a database which has the following components: climate, maturation and oenological potential. The processing of information was done by mathematical modeling. The obtained results have allowed the identification and parametrization of the three types of grapes maturation and three levels of enological potential.