THE INFLUENCE OF THE YEAR AND THE VITICULTURAL AREA UPON THE OENOLOGIC POTENTIAL OF CABERNET SAUVIGNON VARIETY
C. Nicolaescu, Laura Ionica, M. Gheorghita
KEY WORDS: area, potential, variety, glucides, acidity, anthocyans
ABSTRACT
In this paper are shown the results concerning the main compositional characteristics of Cabernet Sauvignon grapes from three ecological areas and from three years with different climatic conditions.
The results show that upon the levels of the main compounds from grapes, which define the maturation phenophases, the biggest influence is exerted by the climatic conditions and the genetic nature of the variety, and less by the viticultural area.