RESEARCH REGARDING THE PHENOLIC MATURITY OF THE FETEASCA NEAGRA AND MERLOT VARIETIES FROM DEALU BUJORULUI VINEYARD

Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the sensorial properties of red wines, especially their chromatic characteristics, bitterness and astringency. The phenolic compounds, together with the aroma precursors are the main factors that affect wine quality. Consequently, they have been studied extensively in grapes and wine. The purpose of this research was to accurately determine ecoclimatic conditions of 2017 from Dealu Bujoru and also to determine the phenolic maturity of Feteasca Neagra and Merlot from Dealu Bujorului vineyard. Under the ecoclimatic conditions of 2017, the grapes entered in the ripening process prematurely, and full maturity was very early. The dynamics accumulation of the sugars and color compounds until the harvest was alert. The results showed the suitability of ecoclimatic conditions and the proper growth and development of the tested varieties for obtaining wines with superior’s quality