RESULTS CONCERNING THE EVOLUTION OF MALIC ACID IN GRAPES AND IN THE WINES FROM MINIS VITI-VITICULTURAL STATION

Ionel Popescu, Marin Gheorghita

KEY WORDS: malolactic fermentation, enzymatic kits, grapes, climatic conditions

ABSTRACT

The main acids that are found in mature grapes are tartric acid and malic acid. The studies that were made in our country show that at the beginning of maturation, in grapes is found more malic acid that tartric acid. After the acidity reductions, that occur until the end of the maturation, grapes contain at full maturation 3-7 g/l tartric acid and 2-3 g/l malic acid (Tardea C, 1964).

                From the results obtained 1964, 1965 and 2005 is shown that the same sort Cadarca, present at maturity high quantities in malic acid, and during the conservation of the wine there are no significant reductions of malic acid, through a bioconversion in lactic and acid. We could make a conclusion that there is a direct connection between the oscilation of malic acid and the sort of grapes, the same sort Cadarca showing at Minis, in different climatic years, a high specificity for accumulating at maturity in high quantities of malic acid and for a non significant reduction of malic acid, during the conservation of the wine.