Influences to different extents on the quality of the finished product of sparkling white wines

Abstract

Currently winemaking sector highlighted the necessity of investigating and promotion of the grape varieties of new selection and classic european varieties to produce high quality sparkling wines. Therefore, it was necessary to specify the optimal composition of blends based on raw white wines using classic european varieties and varieties of new selection. In this paper in capacity of blend components classical european varieties: Chardonnay, Riesling, Aligote, Sauvignon, Pinot blanc, Pinot gris and varieties of new selection: Muscat de Ialoveni, Floricica, Viorica, Hibernal were studied. It was determined, that the use of raw wines from classic european varieties and varieties of new selection as a blend component influences to different extents on the quality of the finished product.