Bulletin OIV Vol-86 Janvier Fevrier Mars 983-984-985

Bulletin de lOIV, vol.
86, janvier-fvrier-mars 2013,

n983-984-985
ARTICLES ORIGINAUX / ORIGINAL CONTRIBUTIONS
ELENA NADIA BUFU, ELENA GENOIU, TRAIAN CATALIN GENOIU
Tradition and Modernity in

Segarcea Vineyard ................................................................................................................. 19-26
BULLETIN DE LOIV
TABLE DES MATIRES / CONTENTS
ARINA OANA ANTOCE, IOAN NMOLOANU, DORIN DUA, DIANA MEREANU, CRISTINA REBIGAN, VASILE
NICOLAU, LAURA CLUGRU
Some Considerations Regarding the Grapevine Variety

Assortment and Wine Categories in Romania in Recent Years ............................. 27-44
LE BULLETIN
DE LOIV
AURELIA TUDORACHE, LILIANA PIRCALABU, ROXANA PORUMB, LILIANA TOMOIAGA, MARIA ILIESCU, VIORICA
ENACHE, CRISTINA SIMION, DOINA DAMIAN, PETRESCU ANAMARIA, MIHU GHICA Description des
Climats dans les Centres Viticoles Principaux de Roumanie .................................. 45-58
Revue Technique Internationale
ANCUA NECHITA, VALERIU V. COTEA, COSTIC SAVIN, ROTINBERG PINCU, BOGDAN NECHITA, MARIUS
NICULAUA, CINTIA-LUCIA COLIBABA
Preliminary Testing of the Cytostatic and Cytotoxic

Action of Some Polyphenolic Extracts Obtained from Vitis Vinifera ................... 59-74
Autochtonous Saccharomyces
Cerevisiae Strains Isolated from Valea Calugareasca Viticultural Center
Destinated for the Qualitative Red Wines Production .............................................. 75-84
LUNG MIHAI, NASTASIA POP, TIBERIA POP, SIMONE VINCENZI
The Content of Resveratrol in

Several Grape Varieties from Romania .......................................................................... 85-92
The Influence of Malolactic Fermentation on the Sensorial

Profile of Red Wines Varieties .........................................................................................93-102
CONSTANTIN CROITORU
FELICIA DRAGOMIR TUULESCU, AUREL POPA
Anthocyanic Profiles of Some Autochtonous

Varieties of Black Grapes for Red Wines which are Cultivated at Dragasani,
Romania ................................................................................................................................ 103-114
REVUE SIGNALTIQUE / CURRENT AWARENESS

Revue Signaletique Des Livres / Current Awareness Of Books ............................................ 115
INFORMATIONS / NEWS
Informations / News ...................................................................................................................... 121
Publications de lOIV / OIVs Publications ................................................................................ 129
Recommandations aux auteurs / Recommendations to authors .......................................... 135
Vol. 86 983 - 984 - 985 Janvier-Fvrier-Mars 2013
BRINDUSE ELENA, TUDORACHE AURELIA, FOTESCU LAURA
Viticulture
nologie
Economie
Droit
Vin et sant
Numro spcial Congrs de Roumanie 2013
ORGANISATION
INTERNATIONALE
DE LA VIGNE ET DU VIN
Janvier-Fvrier-Mars 2013
Vol. 86 - N 983-984-985
ISSN 0029-7127
AFRIQUE DU SUD, ALGRIE, ALLEMAGNE, ARGENTINE, AUSTRALIE, AUTRICHE,

BELGIQUE, BOSNIE-HERZEGOVINE, BRSIL, BULGARIE, CHILI, CHYPRE, CROATIE,
ESPAGNE, FINLANDE, FRANCE, GORGIE, GRCE, HONGRIE, INDE, ISRAL, ITALIE,
LIBAN, LUXEMBOURG, ARY MACDOINE, MALTE, MAROC, MOLDAVIE, MONTNGRO,
NORVGE, NOUVELLE-ZLANDE, PAYS-BAS, PROU, PORTUGAL, RPUBLIQUE
TCHQUE, ROUMANIE, RUSSIE, SERBIE, SLOVAQUIE, SLOVNIE, SUDE, SUISSE,
TURQUIE, URUGUAY
Territoires : Municipalit de Yanta (Chine), Rgion autonome de Ningxia Hui (Chine)
OBSERVATEURS
Organisations internationales :
Association Internationale des Juristes du Droit de la vigne et du vin (AIDV)

Association Universitaire Internationale du Vin et des Produits de la Vigne (AUIV)
Acadmie Internationale Amorim
Fdration Internationale des Vins et Spiritueux (FIVS)
Fdration Mondiale des Grands Concours Internationaux de Vins et Spiritueux (VINOFED)
Union Internationale des nologues (UIOE)
Assemble des Rgions Europennes Viticoles (AREV)
Centre de recherche d'tudes et de valorisation de la viticulture de montagne (CERVIM)
Oenological Products and Practices International Association (OEnoppia)
VICE-PRESIDENTS : M. Yves Benard (France), Mme Monika Christmann (Allemagne)

PRESIDENTE DE LORGANISATION : Mme Claudia Quini (Argentine)
DIRECTEUR GENERAL DE LOIV : M. Federico Castellucci (Italie)
Prsident : M. Vicente Sotes Ruiz (Espagne)

Vice-prsident : M. Michele Borgo (Italie)
Secrtaire scientifique : Mme Carla Aruani (Argentine)
COMMISSION I : VITICULTURE
Prsident : M. Valeriu Cotea (Roumanie)

Vice-prsidente: Mme. Monika Christmann (Allemagne)
Secrtaire scientifique : M. Dominique Tusseau (France)
COMMISSION II : NOLOGIE
Prsident : M. Eugenio Pomarici (Italie)

Vice-prsident : M. John Barker (Nouvelle Zelande)
Secrtaire scientifique : M. Wolfgang Haupt (Allemagne)
COMMISSION III : CONOMIE et DROIT
Prsidente : Mme Creina Stocley (Australie)

Vice-prsident : M. Mladen Boban (Croatie)
Secrtaire scientifique : M. Pierre-Louis Teissedre (France)
COMMISSION IV : SCURIT et SANT
Prsident : M. Paulo Barros (Portugal)

Vice-prsident : M. Bernard Medina (France)
Secrtaire scientifique : Mme Regina Vanderlinde (Brsil)
SOUS-COMMISSION MTHODES DANALYSE ET DAPPRCIATION DES VINS
SOUS-COMMISSION RAISINS DE TABLE, RAISINS SECS

ET PRODUITS NON FERMENTS DE LA VIGNE
Prsident : M. Ahmet Altindisli (Turquie)

Vice-prsident M. Lus Peres de Sousa (Portugal)
Secrtaire scientifique : M. Donato Antonacci (Italie)
Prsident : M. Frantisek Lipka (Slovaquie)

Vice-prsidente : Mme Wendy Jonker (Afrique du Sud)
Secrtaire scientifique : M. Jean-Luc Berger (France)
JURY DES PRIX

Prsident :
Tony Battaglene (Australie)
Vice-prsident :
Louis Lahoud Lahoud (Liban)
Secrtaire :
Antonio Seccia (Italie)
Analyse conomique et
conjoncturelle
Edit. 15 mars 2013
Prsident :
Pau Roca (Espagne)
Vice-prsident :
Georges-Pierre Malpel
(France)
Droit et information du
consommateur
Coordinateur :
Patrick Aigrain (France)
Prsident :
Aziz Allam (France)
Vice-prsidente :
Jasna ai (Croatie)
Boissons spiritueuses
vitivinicoles
Membres du Comit Scientifique et Technique

Prsident et Vice-prsident de lOIV, Commission et Sub-Commission
Secretariat Scientifique de Commission et Sub-Commission
Prsidents du Groups dExperts
2 personnalits qualifies
Secretariat OIV Director General
Prsident :
Peter Botos (Hongrie)
Vice-prsidente :
Yvette Van Der Merwe
(Afrique du Sud)
Secrtaire :
Antonio Seccia (Italie)
Prsident :
Juan Gomez
Benitez(Espagne)
Vice-prsident :
Conrad Briguet(Suisse)
Formation
Groupe ad hoc
Biotechnologies innovatrices
Coordinatrice :
Patricia Romano (Italie)
Coordinateur :
Philippe Hunziker
(Suisse)
Vice-prsident :
Soili Karjalainen (Finland)
Prsidente :
Patrizia Restani (Italie)
Scurit alimentaire
Groupe ad hoc
Bilan de CO2
Vice-prsidente :
Raquel Romano (Argentina)
Prsidente :
Jos Ramon Fernandez
(Espagne)
Consommation, nutrition
et sant
Prsidente : Creina Stockley (Australie)

Vice-prsident : Mladen Boban (Croatie)
Secrtaire scientifique : Pierre-Louis Teissedre (France)
Prsident : Eugenio Pomarici (Italie)

Vice-prsident : John Barker (Nouvelle-Zlande)
Secrtaire scientifique : Wolfgang Haupt (Allemagne)
Coordinatrice :
Monika Christmann
Groupe ad hoc
Durable
Jan Booysen (Afrique du

Sud)
Jos Lez Secchi (Uruguay)
Personalits Qualifies
Prsident : Paulo Barros (Portugal)

Vice-prsident : Bernard Medina (France)
Secrtaire scientifique : Regina Vanderlinden (Brsil)
Commission IV Scurit et Sant
Marchs et
consommation
Prsident :
Jean-Claude Villettazz(Suisse)
Vice-prsidente :
Antonella Bosso(Italie)
Secrtaire :
Alain Bertrand (France)
Spcification des
produits nologiques
Sous-Commission Mthodes danalyse
Commission III conomie et Droit
Prsident : Ahmet Altindisli (Turquie)

Vice-prsident : Lus Peres de Sousa (Portugal)
Secrtaire scientifique : Donato Antonacci (Italie)
Prsidente : Claudia Quini (Argentine)

1er Vice-prsident : Yves Bnard (France)
2me Vice-prsidente : Monika Christmann (Allemagne)
Secrtaire : Federico Castellucci (Directeur Gnral de lOIV)
COMITE SCIENTIFIQUE ET TECHNIQUE
Commission II Oenologie
Prsidente :
Manfred Grossmann
(Allemagne)
Vice-prsidente :
Victoria Moreno Arriba
(Espagne)
Microbiologie
Prsident : Valeriu Cotea (Roumanie)

Vice-prsidente : Monika Christmann (Allemagne)
Secrtaire scientifique : Dominique Tusseau (France)
Prsident :
Luigi Moio (Italie)
Vice-prsident :
Robert Steidl (Autriche)
Technologie
Commission I Viticulture
Prsident :
Luigi Bavaresco (Italie)
Vice-prsident :
Jol Rochard (France)
Secrtaire :
Hans Schultz (Allemagne)
Environnement viticole
et volution climatique
Prsident : Vicente Sotes Ruiz (Espagne)

Vice-prsident : Michele Borgo (Italie)
Secrtaire scientifique : Carla Aruani (Argentine)
Prsident :
Vittorino Novello (Italie)
Vice-prsident :
Philippe Manson (N-Zlande)
Secrtaire :
Stefanos Koundouras (Grce)
Gestion et innovation des

techniques viticoles
Sous-Commission Raisins de table, raisins secs

et produits non ferments de la vigne
Projet spcial CST

pour la collecte
dinformations
statistiques
Coordonnateur :
Pandurang G. Adsule(Inde)
Groupe ad hoc
Raisins secs
Prsident :
Rudolf Eibach (Allemagne)
Vice-prsident :
Olivier Viret (Suisse)
Secrtaire :
Erika Maul (Allemagne)
Prsident :
Alejandro Marianetti
(Argentina)
Vice-prsident :
Serge Fischer (Luxembourg)
Secrtaire :
M-F. Corio-Costet (France)
TATS MEMBRES
Protection de la vigne
Organisation intergouvernementale
cre Paris par lAccord du 3 avril 2001
Ressources gntiques
et slection de la vigne
ORGANIGRAMME DU COMITE SCIENTIFIQUE ET TECHNIQUE DE LORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN
ORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN
ORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN

Direction-Administration
18, rue dAguesseau - 75008 Paris
Tl. : + 33 (0)1 44 94 80 80 Fax : + 33 (0)1 42 66 90 63
E-mail : bulletin@oiv.int - Site web : www.oiv.int
Directeur de publication :
Federico CASTELLUCCI
Rdactrice en chef :
Tatiana SVINARTCHUK
ditions et Abonnements :
Daniela COSTA
BULLETIN DE LOIV
Fond en 1928 Trimestriel
Vol. 86, n983-984-985,

janvier-fvrier-mars 2013
COMITE DE LECTURE
ECONOMIE
ET DROIT
Wolfgang HAUPT (ALLEMAGNE)
Bundesministerium fr Ernhrung, Landwirtschaft und

Verbraucherschutz
Tony BATTAGLENE (AUSTRALIE)

Pau ROCA (ESPAGNE)
Strategy & International Affairs Winemakers'

Federation of Australia
Federacion Espaola del Vino (FEV)
Yves BENARD (FRANCE)
Vice-prsident de lOIV
Jean-Luc DAIRIEN (FRANCE)
Ministre de l'Alimentation, de l'Agriculture et de la

Pche
Aziz ALLAM (FRANCE)

Herv HANNIN (FRANCE)
Montpellier Sup Agro
Eugenio POMARICI (ITALIE)
Universit degli Studi di Napoli - Federico II
John BARKER (NOUVELLE ZELANDE) New Zealand Winegrowers
NOLOGIE
Philippe HUNZIKER (SUISSE)
Contrle Suisse du Commerce des Vins
Monika CHRISTMANN (ALLEMAGNE)
Forschungsamstalt Geisenheim
Reiner WITTKOWSKI (ALLEMAGNE)
Bundesinstitut fr Risikobewertung, Prsident

honoraire de lOIV
Instituto Nacional Vitivinicultura (INV), Prsidente de
lOIV
Claudia Ines QUINI (ARGENTINE)

Ana-Isabel BLANCH (ESPAGNE)
Susana BUXADERAS (ESPAGNE)
Universidad de Barcelona
Dominique TUSSEAU (FRANCE)
Comit Interprofessionnel du Vin de Champagne

(CIVC)
Jean-Luc BERGER (FRANCE)
VIN ET
SANTE
VITICULTURE
Luigi MOIO (ITALIE)
Universit di Napoli "FEDERICO II"
Patrizia ROMANO (ITALIE)
Universit della Basilicata
Paulo BARROS (PORTUGAL)
Instituto dos Vinhos do Douro e Porto (IVDP)
Valeriu COTEA (ROUMANIE)

Creina STOCKLEY (AUSTRALIE)
University of Agronomic Sciences and Veterinary

Medicine
the Australian Wine Research Institute
Mladen BOBAN (CROATIE)
University of Split
Pierre-Louis TEISSEDRE (FRANCE)
Universit Victor Segalen Bordeaux II
Patrizia RESTANI (ITALIE)
Universit degli Studi di Milano
Georges SANDEMAN (PORTUGAL)
Wine in moderation
Jan BOOYSEN (AFRIQUE DU SUD)
Winetech
Rudolf EIBACH (ALLEMAGNE)
Institut fr Rebenzchtung Geilweilerhof
Peter HAYES (AUSTRALIE)
Prsident honoraire de lOIV
Vicente SOTES RUIZ (ESPAGNE)
Universidad Politecnica Madrid - ETSIA
Alberto GARCIA DE LUJAN

(ESPAGNE)
Michele BORGO (ITALIE)
Vittorino NOVELLO (ITALIE)
Universita di Torino
Luis PERES DE SOUSA (PORTUGAL)
Instituto Politcnico de Bragana (IPB), Escola

Superior Agrria de Bragana (ESAB)
Franois MURISIER (SUISSE)

Ahmet ALTINDISLI (TURQUIE)
Ege University
Avant-propos
Bienvenue tous les lecteurs et
lectrices de ce numro spcial
du Bulletin de lOIV. Ce numro
parait quelques semaines avant
louverture
de
lvnement
majeur de cette anne pour
notre organisation le Congrs
Mondial de la Vigne et du Vin.
Cette anne, pour le 36me
congrs mondial, lOIV a lhonneur dtre accueilli Bucarest, en Roumanie.
Une des attributions de lOIV tant de contribuer la connaissance et la
reconnaissance du patrimoine vitivinicole mondial et des lments
historiques, culturels, humains, sociaux et environnementaux, il nous a paru
naturel de consacrer entirement ce numro du Bulletin de lOIV la
vitiviniculture roumaine.
Il est toujours difficile de prsenter la viticulture dun pays en quelques
mots. Nanmoins, ces quelques faits vous permettront davoir une image
plus prcise de ce pays et de dcouvrir les principaux challenges actuels du
secteur vitivinicole roumain :
Une tradition millnaire

La culture de la vigne est trs ancienne en Roumanie. Les premires traces
remontent aux colonies grecques au bord de la mer Noire. Le
dveloppement important de la viticulture se fait pendant la priode
romaine, de la conqute par l'empereur Trajan en 106 l'invasion barbare
de 256, pour approvisionner les troupes (lgions et auxiliaires) en garnison
et les populations romanises se trouvant dans la province de Dacie.
Une richesse amplographique

La vitiviniculture roumaine utilise un trs grand nombre de cpages. Le
rpertoire des varits de la vigne de lOIV, rfrence internationale en la
matire, contient 230 cpages roumains, tandis que les chiffres pour
dautres pays sont : 340 pour la France, 197 pour lArgentine, 140 pour
lAllemagne et 201 pour lAustralie.
Un grand nombre de cpages locaux est exploit en parallle avec les
cpages internationaux les plus rpandus. Parmi les plus clbres
cpages autochtones on peut citer : Feteasca regal, Grasa de Cotnari,
Feteasca alb, Bbeasc neagr, Tmioas romneasc, Feteasca neagr,
Galbena de Odobeti, Busuioac de Bohotin, qui constituent lidentit
vinicole roumaine.
De nombreuses recherches sont entreprises en Roumanie, comme en
tmoigne en partie ce numro, afin de rpertorier et valoriser le potentiel et
la diversit gntique du vignoble autochtone. Dans ce numro vous
Bulletin de lOIV
(Vol. 86, n983-984-985)
trouverez les tudes menes sur la teneur en resvratrol dans les vins et les
raisins de cpages autochtones, sur lactivit cytostatique et cytotoxique
des extraits polyphnoliques obtenus partir de cpages Negru de
Drgani et Arca, ainsi que la caractrisation du profil anthocyanique des
cpages Feteasca neagra, Negru de Dragasani et Novac.
Un vignoble en restructuration
Le vignoble roumain est en pleine volution. Dans le souci de se positionner
sur le march international avec des produits de qualit, une importante
restructuration du vignoble a t engage.
En effet, une trs grande surface de vignes hybrides productrices directes a
t plante afin damliorer la productivit et la rsistance au phylloxera
pendant lpoque communiste. En 2007, sur 209 000 hectares de vignes au
total, on recensait encore 90 000 hectares d'hybrides producteurs directs. Il
est prvu de remplacer en grande partie ces surfaces plantes par les
hybrides dici 2014.
Un travail important a t effectu dans la qualification de terres viticoles.
Le vignoble roumain compte aujourdhui 53 dnominations dorigine
contrles et indications gographiques dfinies dans huit rgions viticoles.
Le site internet de lOIV propose un tableau rcapitulatif des appellations
roumaines et les liens internet vers les textes lgislatifs et les cahiers des
charges.
Les produits roumains de plus en plus

rcompenss dans les concours internationaux
prsents
et
Les vins et le savoir-faire roumains gagnent de la notorit sur le march

international. En tmoignent le nombre croissant de mdailles attribues
lors des concours de dgustations internationaux, mais galement la
participation dnologues roumains en tant que juges et dgustateurs ces
vnements. Cette reconnaissance consacre la formation interne
dnologues qualifis au sein duniversits rputes, comme celle dIasi,
dont le Professeur Valriu Cotea prside actuellement la Commission
nologie lOIV.
En esprant davoir veill votre curiosit envers ce pays magnifique et sa
viticulture riche de 4000 ans de traditions, je vous souhaite une trs bonne
lecture !!!
Noroc !
Je voudrais remercier tout particulirement Mme. Tatiana SVINARTCHUK, la
chef dunit Economie et Droit et rdactrice en chef du Bulletin de lOIV
pour son ide originale de la cration de ce numro roumain , mais aussi
pour sa contribution la ralisation de cet ouvrage.
Federico Castellucci, Directeur Gnral de lOIV
THE OIV CONGRESS IN

ROMANIA WILL PLACE THE
GLOBAL VINE AND WINE
DOMAIN UNDER THE
SPECIALISTS MAGNIFYING
GLASS
By Dr. Valeriu V. Cotea
President of Oenology Commission of the OIV
Professor, University of Agricultural Sciences
and Veterinary Medicine Iai
As is well known, the special, much coveted
honour of hosting the 36th World Congress of
Vine and Wine has been granted to Romania,
namely, to its capital city, Bucharest.
This exceptionally large-scale event will gather the scientific elite in the field, a
fact that offers Romanian scientists a great opportunity to showcase their
achievements while wine producers can exhibit the full range of their products
for domestic and foreign consumers.
This is not the first time Romania organizes such an outstanding event. In
1968 Bucharest hosted the 12th World Congress of the OIV (the
intergovernmental organization was then called the International Office of Vine
and Wine). Forty-five years would certainly be a long wait for Romania to
assume anew a responsibility of this calibre; it would be unfair, though, not to
remember that the first international symposium on vine ecology was
organized in 1978 in Constana, on the Romanian Black Sea coast, an event
which gained remarkable visibility at the time. Unfortunately, in the years that
followed, the political and, soon after, the economic situation precluded the
organization of any other event of similar magnitude dedicated to vine and
wine.
Bulletin de lOIV
(Vol. 86, n983-984-985)
Millenary Vine and Wine culture

The Congress theme Vine and Wine between Tradition and Modernity was
purposely chosen to allow for scientific answers to be given to the new vine
cultivation technologies and innovative processes in wine-making, often
disputed by the so-called "traditionalists", while also pointing out that in this
part of Europe vine and wine culture has been a millenary occupation.
Little is known that the Greek god of vine and wine, one of the most important
(and publicized) deities of ancient times, is of Thracian origin, as are the
people who live in Romania today. Thus, when the Greek settlers landed in the
VII-VI century BC on the western shores of Pontus Euxinus ( ),
establishing large urban settlements such as Histria (Istria), Tomis
(Constana), Callatis (Mangalia), they found here a thriving vine and wine
culture as well as a god presiding over it - Sabazios whom they hastened to
syncretise into the god they were to spread all over the world, Dionysus.
The natural conditions define Romania as a typical vine and wine country.
Except for the Carpathians and the Dobrogea Mountains chains, almost the
whole territory is suitable for the cultivation of vines with varying degrees of
favourability. In time, this has led to the grouping of the major wine regions
throughout the country.
Wine sector Romanian assets

The scientific research in the vine and wine field is currently concentrated in
the specialized faculties from the main university centres (Bucharest, Iasi,
Cluj-Napoca, Timisoara and Craiova) as well as in the network of research and
development stations of the Academy of Agricultural and Forestry Sciences to
be found in the main viticultural areas (Iai, Trgu Bujor, Murfatlar, Stefneti,
Mini, Blaj). The latter are placed under the direction of the Research and
Development Institute for Viticulture and Winemaking in Valea Clugreasc.
Romania continues to be among the top 10 countries as concerns the vine
planted area. After a period of extensive growth in the 1970s-80s, when the
area covered by vineyards had reached ca. 350000 hectares, this has
decreased, more so after 1990, covering at present ca. 190000 hectares, with
an annual production of about 5.5 million hl wine. After a period of relative
stagnation in the vine and wine field, the last 8-10 years have witnessed a
strong revival due in particular to significant investment from national and
foreign funders.
Bulletin de lOIV
Even if for a while some will still regard the vine and wine sector with a degree
of caution, Romania clearly boasts a number of advantages that speak of the
attention it should command on the international market.
First, there is quite a wide range of local grape varieties (Feteasc neagr,
Bbeasc neagr, Feteasc alb, Feteasc regal, Frncu, Gras de Cotnari,
Tmioas romneasc, Busuioac de Bohotin) that have proved their quality
in various international competitions and gained widespread appreciation for
their typical note. In addition, extended areas are cultivated with the main
varieties having the biggest share in the international wine trade (Cabernet
Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Chardonnay). Imported after
the phylloxeric disaster, these varieties managed to adapt themselves superbly
in most vineyards in the course of over a century.
A second asset is represented by the modern technology to be currently found
in most cellars. Using the EU pre-accession funds for agriculture or other types
of financing, new and modern wineries have been built while old wineries have
been upgraded. At present, they make use of a cutting-edge technology that
ensures quality wine processing in full compliance with environmental
requirements.
The third asset, not least important, is the positive ambition of the producers
who wish to demonstrate that the responsibility they have been entrusted with
is fully justified and that Romanian wines are indeed on a par with the other
great wines of the world
Old country of new wines

The OIV Congresses always give participants the possibility of analyzing de
visu a number of specific, traditional aspects from the vine and wine sector of
the host country. More than that, the 36th World Congress of Vine and Wine
will be an excellent opportunity for scientists to disseminate their new
initiatives in the field and engage in a fruitful exchange of views on various
relevant topics. For the Romanian participants this will be an opportunity to
promote their countrys values, both scientific and socio-cultural, and prove to
the world how fully appropriate the nickname "Old country of new wines"
actually is.
ROMANIAS VINE AND WINE OUTLOOK

Total surface area of vineyards
Romania is currently considered as the 5th biggest surface of vineyards in
Europe. Out of 204 000 hectares under vines, 194 827 hectares (i.e. 95.5%) are
planted with wine grapes and 9 173 hectares (i.e. 4.5%) with table grapes.
Figure 1: Evolution of the surfaces under vine in Romania from 2001 to 2011 (in hectares)
300 000
250 000
200 000
150 000
100 000
50 000
Total surf ace

wine grapes
table grapes
Grape production
According to 2011 data, Romania is the 7th biggest grape producer in Europe.
In 2011, 8.5 Millions of quintals were produced (provisional data) both for
table and wine grapes. While Romanian production is influenced by a number
of factors, climatic conditions remain one of the most important ones: wine
production was very low in 2005 and 2010 due to very severe weather
conditions in Eastern Europe. Furthermore, a general decreasing tendency can
be observed from 2006. This trend is due to the restructuring of the vineyards
direct producer hybrid varieties are progressively replaced by Vitis vinifera
ones offering less yield, but higher quality.
Figure 2: Grape production in Romania, from 2001 to 2011 (in millions of quintals)
12
10
8
6
Total
4
2
0
Source: OIV
Pressing
Grapes f or f resh consumption
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Bulletin de lOIV
(Vol. 86, n983-984-985)
Wine production
Romania is one of the top ten wine producing countries in the world and one of
the top six in Europe, together with France, Spain, Italy, Germany and Portugal.
Wine production follows the same tendencies as the production of grapes.
Difficult climatic conditions have almost halved the production of 2010 vintage.
We will see the consequences of this significant decrease on the imports of wine
during that period. According to provisional data, the production level recovers in
2011 (+23% in comparison to 2010).
Due to cultural and viticultural traditions, Romania produces more white wine
than red wine: 39% of red wine and 61% of white wine were produced in 2010
and 43% of red wine and 57% of white wine were estimated for 2011. GI and
DOC wines constitute 22.4% of the total production (2011 data).
Figure 3: Wine production in Romania from 2001 to 2011 (in thousands of hectoliters)
Romanias Vine and Wine Outlook
11
Wine consumption
Wine consumption has been relatively stable over the period 2001/2008,
excluding the year 2005 which registered a very low production of wine due to
severe climatic conditions. Starting from 2008, as almost everywhere in the
world, the effects of the economic crisis slowed down the consumption in a
substantial way; nevertheless the consumption appears on the rise in 2010.
Figure 4: Wine consumption in Romania from 2001 to 2011 (in thousands of hectoliters)
7000
6000
5000
4000
3000
2000
1000
0
Source: OIV
Wine export
Export of wine from Romania decreased over the period 2001/2011, and that
even if we observe a stabilization starting from 2009. This decrease is partly due
to the reorganization of the Romanian vineyard and a succession of unfavorable
climatic conditions over these last years.
Figure 5: Romanian exportation of wine from 2001 to 2011 (in thousands of hectoliters)
600
500
400
300
200
100
0
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Wine import
Two types of trends should be distinguished. First of all, sharp increases of wine
imports in certain years are due to the necessity to counterbalance the deficit of
local production and diminushed stocks availability during the previous years.
Indeed, as a consequence of poor harvests of 2005 and 2010 vintages, imports
were almost quadrupled in 2011 in comparison to 2010 (908 000 hl in 2011
against 224 000 hl in 2010) and multiplied by 15 in 2006 in comparison to 2005
(710 000 hl in 2006 against 46 000 hl in 2005).
Secondly, we can observe a general trend for enhancing of imports and in
general of trade exchanges since 2006, due to the recent adhesion of Romania to
the EU.
Figure 6: Romanian wine importations during the period 2001 2011 (in thousands of hectoliters)
1 000
900
800
700
600
500
400
300
200
100
0
Invitation par le Ministre

de lAgriculture et du
Dveloppement Rural en
Roumanie, Daniel
Constantin
Mesdames et Messieurs,
Cest une joie et un plaisir pour moi de vous
inviter au 36me Congrs Mondial de la
Vigne et du Vin et lAssemble Gnrale de
lOrganisation Internationale de la Vigne et
du Vin, qui auront lieu en Roumanie,
Bucarest, entre le 2 et le 7 juin 2013.
La Roumanie est fire daccueillir cet
vnement au Palais du Parlement, situ dans le centre historique et
gographique de Bucarest, qui attire par son style architectural particulier.
Membre de lOffice International de la Vigne et du Vin du 1927 et puis de
lOrganisation Internationale de la Vigne et du Vin, la Roumanie, un pays
europen tradition viticole, organise pour la deuxime fois un tel
vnement technique et scientifique aprs le Congrs de lOIV de 1968.
Le thme du Congrs "La Vigne et le Vin entre tradition et modernit"
offrira loccasion de participer un grand dbat par domaines dintrt pour
les secteurs impliqus dans la viticulture et lnologie actuelle, en mettant
laccent sur la prservation des traditions de diffrentes rgions du monde.
On vous invite vous familiariser avec la viticulture et de la vinification de
Roumanie, avec les transformations subies par cette branche conomique
pendant la dernire priode et, pourquoi pas, avec notre hospitalit,
culture, art et histoire.
Invitation de la
Prsidente de lOIV,
Claudia Quini
Chers Collgues, Chers Amis,
Pour mon premier Congrs en tant que
Prsidente de lOIV, cest un grand plaisir
de vous inviter nous rejoindre
Bucarest du 2 au 7 juin 2013, grce
laimable invitation du Gouvernement de
la Roumanie.
La ville unique de Bucarest et de son
impressionnant Parlement sera lhte du
36me Congrs Mondial du Vin sur le
thme "La Vigne et le Vin: entre tradition et modernit".
La Roumanie, parfois prsente comme "Le vieux pays des nouveaux vins",
sera lendroit idal pour des scientifiques et des experts de partout dans le
monde qui y viendront partager leurs connaissances et leurs expriences
dans les diffrents domaines de ce Congrs: Viticulture, nologie,
conomie et Droit, et Scurit et Sant - des thmes lis la durabilit, la
biodiversit et aux innovations et la technologie.
45 ans aprs le dernier Congrs tenu Bucarest en 1968, cest une
excellente occasion daccepter linvitation du Ministre Roumain de
lAgriculture de se runir loccasion de cet important rendez-vous annuel
du monde de la vigne et du vin. La Roumanie est un pays avec des qualits
climatiques et gographiques excellentes, les facteurs cls pour la
production de vins de haute qualit. Cela reprsente un grand dfi et des
transformations centres sur la concurrence dans le march du vin du
monde entier.
Je suis convaincue que toutes les prsentations scientifiques et les changes
contribueront llaboration dune forte impulsion pour le Plan Stratgique
de lOIV.
Jattends avec impatience de vous voir Bucarest, en juin prochain,
Claudia Ines Quini
Prsidente de lOIV
Articles originaux
Original Contributions
TRADITION AND MODERNITY IN

SEGARCEA VINEYARD
ELENA NADIA BUFU1, ELENA GENOIU1, TRAIAN CATALIN GENOIU2
(1) University of Craiova, Faculty of Agronomy and Horticulture,
13 A.I.Cuza Street, Craiova, Romania,
email:egenoiu@yahoo.com
(2) ONVPV, 49 Iancului Street, Bucuresti 2, 021719, Romania,
Email: office.craiova@gmail.com
KEY WORDS: Vine,
Modernity, Tradition.
Wine,
Romania,
Southern
Oltenia,
Segarcea
vineyard,
ABSTRACT
The old wine areas in Romania, certified for centuries, have partially or
totally lost their identity in the communist period and immediately after
the Revolution of 1989. The viticulture tradition, has lost during this period
its respect for vines and the attentive care of the wine, searching not the
quality but the quantity.
An old winery estate from the Southern Oltenia (Romania), whose origins
have been attested by many centuries ago, which belonged to the
Romanian Royal House, during her glory at the end of the XIX century and the beginning of the XX century, was taken over in early 2000 with the
aim of regaining the old fame.
The replanting was done mainly on the old settlements, capitalizing the
vineyard experience of the ancestors, but after a careful analysis of the
climate conditions, pedological and orographic, by the strict delimitation of
the areas which are able to offer high quality production.
The main purpose in choosing the varieties was to discover, develop and
maintain the typical characteristics of the local and international ones,
according to the local historian. Here were preserved varieties which have
a well-known tradition and the assortment was enriched with varieties
that highlight the regional potential.
The application of modern technology, but respecting the traditional
natural methods of winemaking, assures and supports the development of
the typical characteristics of the varieties and of the "terroir" of the wine
domain.
The wines produced here continue to demonstrate the real quality of this
old vineyard domain (Bulletin de lOIV, 2013, vol. 86, n.983-984-985, p.19-26).
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1. INTRODUCTION
Since ancient times viticulture has been an important branch of
agriculture in Romania, being as old as the people. The cult of the god
Dionysus originated in Tracia, in the northern part of the Danube, even the
coins were minted with the representation of a bunch of grapes (Xenopol,
2006) at the order of Emperor Trajan during Dacia Felix. These are the first
testimonies regarding the practice of this occupation on our land.
Over the centuries, the winemaking areas have been delimited the
ones with the most suitable for the development of winegrowing. There
have been selected only the varieties which can offer the finest yields and
technologies have been improved for obtaining the wine. The genetic legacy
of the native varieties represents a testimony of the Romanian wine
tradition.
The geographical areas are favorable for viticulture in Romania
including the climatic regions, relief and different soil types (Teodorescu,
1987), offering wines of great diversity.
2. THE VITICULTURAL AREA SEGARCEA

The viticultural area Segarcea belongs to the south area of Oltenia
being part of the Wine Region of Dealurile Munteniei and Olteniei. It is
located in the Romanian Plain (Cmpia Romn), 29 km in the south of
Craiova, at an altitude of 145 meters. The geographical coordinates are
44005'N and 23072' E.
Figure 1. Localization of Segarcea area
The surfaces covered with vine which belong to the Segarcea area can
be found at the Southern tip of the piedmont plain Slcua and on the
Southern slope with dominant exhibition which makes the transition
Tradition and Modernity in Segarcea Vineyard
between the third terrace of the Danube and the high field of Slcua. This
territory is located between the hypsometric curves of 100 m and 150 m.
Actually, here can be found the highest points of the area: Dealul Viilor
(151.7 m) and Dealul Robului (150.3 m) (Cote, 1957)
The nature of the soil is loam, reddish patches, which reveals the
presence of iron, with a basement of sandy limestone, the limestone coming
out to surface, even as a rock. The types of soils found here are the
cernozem leached pseudorendzinic, the epicalcaric chernozem, rendzinic
chernozem, and the leached chernozem (Genoiu, 2011). These types of
soils, present in the old perimeter of winegrowing, assure the optimal
conditions especially for the red and flavoured varieties.
The viticultural area Segarcea falls, according to the zone of wine
growing in the global climate (C.C.M), in relation with the thermal
recourses, in the class climate IH4IF4- warm temperate climate, with very
cool nights, without existing restrictions regarding the ripening of the
varieties of grapes of the whole varietal conveyor of our country.
The average annual temperature is of 11.4 C, the hours of sunshine
during the growing season are of 1506, precipitations of 403.6 mm during
the growing season (Bufu, 2010), especially distributed early at the
beginning of the vegetation and less or even not at all during maturation,
provides the optimal proportion for synthesis of the grapes constituents
(Genoiu, 2009).
The observations made in the last 10 years have showed changes in
the climatic parameters: the annual average temperature has increased, the
installation of the warm season is precocious, the increased rainfall during
the growing season, extreme maximum and minimum values. These have
left their mark in a particular way on the dynamics' maturation, without
affecting the quality of grapes, contrary this has increased highlighting the
viticultural values of the area (Bufu, 2010).
3. THE TRADITION
It is difficult to estimate when the presence of the vineyards first
appeared on these regions. The first registered referring dates from 1557,
in a document through which Ptracu the Good (Ptracu cel Bun), the
father of Michael the Brave (Mihai Viteazul), bestowed as dowry, the lands
and vineyards of Segarcea to his daughter Maria. Segarcea`s vineyards
and wines were then well known (Ogrinji M. and Neamu I. quoted by Cotea
and collaborators, 2000).
In 1844, The Romanian Royale Family becomes the protector of this
region through the founding of one of the 12 units of Domeniul Coroanei
(State owned domain). The only fact that this unity had a vineyard in its
components proves the knowledge of the viticultural potential and the
suitability of the area. Under the management of the first King of Romania
and under the direct guidance of Romanian experts like Ion Kalinderu,
Florian Davidescu and Dobre Rdulescu, the domain has thrived, which
made it become a sight graticule of the yield practice (Popa, 2005).
After the Phylloxera disaster, in 1896, in this area one can find both
native (Crmpoie, Bbesc neagr, Gordan, Cardinal, Coarn, Bicat)
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and imported varieties (Riesling italian, Pinot Noir, cabernet Sauvignon,

Sauvignon, Muscat Ottonel, Cinsault, Muscat de Hamburg, Chasselas dore).
The fields cultivated with vine offered the visitors a true fairy spring: the
white petal clouds of the blossomed trees. Nevertheless, there are too many
trees estimated I.C. Teodorescu (1923). This aspect is still kept at
Segarcea, in some areas, especially by the small owners.
The replanting of Domeniului Coroanei grounds with vine began in
1900 and almost simultaneously were founded a nursery, a stock plantation
(1901) and a winemaking branch (1902). The most suitable varieties were
used for establishing a new plantation respecting all the technical principles,
with a proportion of 60% reds varieties (of which it is distinguished by
quality Pinot noir and Cabernet Sauvignon) and 40% whites (the area
enhancing varieties values of Sauvignon, Tmioas Romnesc and
Feteasc alb). In this period the culture of Tmioas Roz variety also
appeared, spread for a long time in Oltenia under the name of Muscat
Rouge de Frontignan. The wines of Tmioas roz have been and shall
remain representative for the quality area Segarcea.
In 1906 begins the construction of the wine cellar of Segarcea, one the
most beautiful and modern in the country in that period, assuring very good
conditions for wine making and storage. The imposing building was crossshaped, on four levels in order to follow the flow of production, vertically.
The equipment and technologies used for winemaking were the most
modern. For example, this vinery employed in 1912 for the first time in
Romania selected yeasts for industrial wine production. Near the cellar were
special sections for distillation (the aged distillation of Segarcea being
awarded with the Gold Medal at Paris - 1936 and 1950 and Lublijana 1956) and sparkling wines (with a capacity of 3500 bottles in 1916) (Popa,
2005).
As recognition crown of the potential viticultural potential of the area,
on 25 May 1929, by the decree of the Ministers Council, the Segarcea area
is recognized as a part of the wine areas with the largest vocation for
obtaining red and flavored wines with the right to bear a controlled
designation of origin, among other 27 viticultural regions in Romania.
4. A BOUNDARY WHICH HAS NEVER BEEN FORGOTTEN

After the Phylloxera disaster and two World Wars, Romanian
vinegrowing had known the most devastating and long period of its decline:
the communist era, when a disruption was produced between vine and
growers.
At Segarcea, as well as everywhere in Romania, quantity was
promoted in the injury of quality. Willing to obtain large quantities, big
crops varieties such as Feteasc regal, Galben de Odobeti, and
Chasselas dor were introduced instead of varieties for quality wines.
During this period, the technology of vine cultivation was the same for
all varieties in plantation, so the crop quality was decreased. Also, strict
technical principles which were the basis of the old domain were neglected.
Missing vines were chaotically replanted. As a result, the old rigor regarding
provenience of wines disappears.
In time, the main destination of production was current consumption

wines, which werent bottled by producer. In secondary plan, quality wines
were produced. It is important to point out that in communist era, the
prestige of Segarcea area was somewhat preserved by red and aromatic
wines, although in decreased numbers.
5. MODERNITY
In 1989, 50 years later, the Romanian winegrowers were able to
unbury the wine tradition, the respect and care for the wine and vineyard.
The bond between the human and the earth, deeply rooted in the souls of
the Romanians, it has been proven to be more powerful than time. It was a
new beginning
The old wine areas have been rediscovered, and new ones have been
founded. A new reconstruction was produced at Segarcea on the wine and
vine plan which offered the opportunity to refloat the value the potential
well known of the area.
The state of vineyards of the Seagarcea area was really deplorable at
the end of the XXth century: high degree of weeds, holes in the plantation,
degraded supporting system, plants attacked by viruses, mixture of
varieties in one plot. The replantation was necessary. This process took
place mainly in the old locations, valuing the viticultural experience of the
ancestors, after a careful analysis of the climatic conditions, soil and
orography, by the strict delimitation of the areas able to offer quality
products.
The main purpose of varieties selection was to discover, to develop
and to keep the typical characteristics of the native and imported varieties,
according to the history of the area. Were maintained for cultivation
varieties with a well known tradition in the region: Feteasc alb,
Sauvignon, Tmioas roz, Tmioas Romnesc, Cabernet Sauvignon,
Merlot, Pinot noir (variety which disappeared from the area during the
communist period) (Genoiu, 2011). The Tmioas roz variety can be
found nowadays only in Segarcea, the new plants being obtained from the
remaining stocks of old plantation, having more than 100 years old.
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Bulletin de lOIV
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Figure 2. Tradition and modernity at Segarcea. The old cellar (top image) and the new one,
recostructed (bottom image) original images from www.domeniulcoroanei.com
The assortment was enriched with varieties which can distinguish the
potential of the area: Syrah, Marcellan, Viognier, and Chardonnay. The vine
lands have regained entirely their former beauty.
The crossing between modernity and tradition is represented in the
process of obtaining wine, the ones which bring fame to an area. The
restoration of the cellar was done through the careful reconstruction and
expansion of the old building, maintaining the original architecture and the
wine making carried out by gravitation.
The mechanical interventions on the grapes are minimal due to the
latest technology and equipments. The traditional methods of wine making
and modern equipment, along with the dedication of enthusiasts people
assures and supports the development of the typical characteristics of the
terroir of the viticultural area.
The wines obtained here continue to demonstrate the true quality of
this old viticultural domain, as it can be shown by the numerous medals (84
medals since 2007) awarded in international competition. Among the most
notable successes there are: Diamond Nova medal obtained by Principesa
Margareta (Viognier, Pinot gris, Chardonnay) at Women and Wines of the
World Competition, Monaco 2012, Gold Medal and Best Of Class (91 points)
obtained by Tmioas Romneasc (2011) at Los Angeles International
Wine and Spirits Competition, USA 2012, Gold Medal for Merlot (2007), at
Mondial du Merlot, Switzerland, 2010.
The wine is an incredible natural source, representing the history,

culture and tradition of the entire nation which can become the ambassador
of our country in the world.
REFERENCES
BUFU ELENA NADIA. Studiul principalilor compui chimici cu influen asupra calitii
produciei de struguri din unele centre viticole ale Olteniei. Doctorate Thesis,
University of Craiova, 2010.
COTEA V.D., GRIGORESCU N., BARBU N., COTEA V.V. Podgoriile i Vinurile Romniei. Ed.
Academiei Romne, Bucureti, 2000, p.383
COTE P. Cmpia Olteniei - studiu geomorphologic cu privire special asupra
Cuaternarului. Ed. Stiinific, Bucureti, 1957, p.187-196.
GENOIU ELENA. Studii privind arealul de producere a vinurilor de calitate superioara,
care pot purta denumire de origine controlata Segarcea. Doctorate Thesis, University
of Craiova, 2011.
GENOIU T.C. Cercetri privind delimitarea arealelor cu vocaie calitativ pentru
obinerea vinurilor cu denumire de origine controlat n Podgoria Smbureti
Centrul viticol Dobroteasa i Podgoria Drgani Plaiul Dealul Olt. Doctorate Thesis,
University of Craiova, 2009.
POPA A. Domeniul Coroanei Segarcea. Editura Universitaria, Craiova, 2005.
TEODORESC C.I. Note de cltorie in Oltenia. Manuscris inedit, Biblioteca personal. 1923
TEODORESCU T., POPA A., SANDU GH. Oenoclimatul Romniei. Ed. tiinific i Enciclopedic,
Bucureti, 1987.
XENOPOL A.D. Istoria romanilor din Dacia Traian, Editura Elf, Bucuresti,volumul 1,
2006,p.196-230.
www.domeniulcoroanei.com
ANDJ. Dolj, 1915 Fond Domeniul Coroanei Segarcea register, inv. 2/1915, f. 48.
ANDJ. Dolj, 1921 Fond Domeniul Coroanei Segarcea register, inv. 7/1921, p. 16-17; inv.
12/1921, f.3.
25
SOME CONSIDERATIONS REGARDING

THE GRAPEVINE VARIETY
ASSORTMENT AND WINE
CATEGORIES IN ROMANIA IN
RECENT YEARS
1
, IOAN NMOLOANU1, DORIN DUA2, DIANA

, CRISTINA REBIGAN2, VASILE NICOLAU2, LAURA CLUGRU2
ARINA OANA ANTOCE

MEREANU
(1) University of Agronomical Sciences and Veterinary Medicine of

Bucharest; 59 Mrti Blvd., Sector 1, Bucharest, 011464
Romania;aantoce@yahoo.com
(2) National Office of Vine and Wine Products (ONVPV); 49 os. Iancului,
sector 2, 021719 Bucharest, Romania; office@onvpv.ro
KEY WORDS:
Romania wine and vine, European Union, grapevine assortment, zoning,

wine categories
ABSTRACT
The paper discusses the general state of affairs in todays Romanian
viticulture and winemaking, which have come a long way since the
collapse of the communist regime, gathering new momentum after the
accession of Romania to the European Union. After introducing the wine
regions, vineyards, Denominations of Controlled Origin and Geographic
Indications as well as the main grapevine varieties cultivated, some
statistics are presented regarding various indicators in this field of activity
for the period 2009-2012. Several unbalances are mentioned regarding
plantation type and variety distribution, as well as some recent effects of
the regulations in the DOC and GI areas, together with foreseen changes in
the near future when new legislation is due to be passed (Bulletin de lOIV,
2013, vol. 86, n. 983-984-985, p.27-44).
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Bulletin de lOIV
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1. INTRODUCTION
The accession of Romania to the European Union in 2007 led to an
increase of the vineyard surface of the Union with 178 100 ha (Romanian
Ministry of Agriculture, 2008). Among the wine-producing countries of the
world today Romania ranks fifteenth, with an average annual yield over the
period 2007-2011 of about 4.9 million hectoliters of wine (Romanian
Ministry of Agriculture, 2012 and Romanian wine registry kept by ONVPV).
Viewed with a critical eye, the wine industry in present days Romania
is still behind the technical and economic possibilities encountered in other
European countries, especially those with large surfaces of vineyards, such
as France, Italy, Spain, Germany and Portugal.
Nevertheless the situation improved greatly after the countrys
accession to EU, due to a better funding of the sector.
Being a country with long tradition in winemaking, dating back several
thousand years, there is no doubt that the wine sector will improve further
in the near future.
The paper presents some of the particularities of Romanian wine sector
which allow for the production of high quality wines, together with some
aspects derived from recent statistical data regarding plantation surfaces,
variety assortment and wine production in the last few years.
2. MATERIAL AND METHODS

This study is based on the official documents issued by the National
Office of Vine and Wine Products (ONVPV) and data included in the Wine
register of Romania, as well as legislation applicable in the field of
Denomination of Origin and Geographical Indication wines.
3. RESULTS AND DISCUSSION

3.1. General information regarding Romanian wine regions
Romania has a particularly favorable geographical position (Cotea V.V.
et al., 2008) and is located in the Western part of the Black Sea basin,
ranging between 44 and 48 North latitude. Specific to Romania is a
temperate continental climate with harsh winters. Most of the vineyards are
located in the foothills of the Carpathians Mountains, but about 25% are
also to be found on plateaus or terraces. The lands dedicated to viticulture
are usually mild slopes with southern exposure in favorable microclimate
niches that offer protection from the frosts. The soils are quite variable,
from rich to poor skeletal soils. The annual rainfall varies in general
between 400 and 600 mm, with many regions supplied with favorable
rainfall, but also with regions where irrigation is required. The large array of
site conditions provides good opportunities for a wide range of grapevine
varieties, which leads to a rich assortment of wines (Nmoloanu and
Antoce 2000).
According to the National Office of Vine and Wine Products (ONVPV),
the Romanian viticulture is divided into eight wine regions. Within this
structure 37 vineyards are included, which in turn are divided into 123
The Grapevine Variety Assortment And Wine Categories In Romania
viticultural centers. To these, other 40 independent centers that are located

outside the specified regions are added (Order 225/2006 of the Romanian
Ministry of Agriculture).
The wine regions of Romania, in which Geographic Indication wines
with the same name can be produced, are described in Tables 1 and 2. The
regions are officially numbered from 1 to 8 although the number is not
related with the size, alphabetical order or some rule regarding the
placement on the map.
The wine regions are mostly identical to the geographic regions of the
country. Only in the case of the geographic region Oltenia and Muntenia two
Geographical indications are merged. Other variations are encountered in
the wine regions 7 and 8, which are both located geographically along the
Danube, but also in part of the historical regions of Oltenia and Muntenia.
The location of the wine-growing regions is given in Fig. 1, while Table
1 contains some data regarding the wine regions, the viticultural zones
defined in EU, the length of the growing season, the temperature sums
(Olobeanu, M. et al. 1991; Olteanu I. 2000) and the vineyards included in
these regions. It should be reminded that, in accordance to European
Council Regulation No. 645/2005 and Council Regulation No. 479/2008 the
Romanian wine-growing zones are included in the European growing zones
B, C I and C II.
Figure 1. General location of the 8 wine regions of Romania
ene::
CI
B
CI
CI
CI
CII
CII
CII
CII
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Table 1. The wine regions and their main characteristics
Wine region
1. Podiul
Transilvaniei
Transylvanian
plateau
2. Dealurile
Moldovei
Hills of Moldova
EU
growing
zone type
(CEE
479/2008)
B
CI
Vegetation
period
(days)
Temperature
sums
(Apr.-Sept.)
177
2796
183
3. Dealurile
Olteniei i
Munteniei
Hills of Vallachia
and Oltenia
C II
4. Dealurile
Banatului
Hills of Banat
5. Dealurile
Crianei i
Maramureului
Hills of Crisana
and Maramures
6. Colinele
Dobrogei
Hills of Dobrogea
7. Terasele
Dunarii
Danube Terraces
CI
200
3228
CI
187
2990
8. Nisipurile
din Sudul rii
Sands and other
Favourable Lands
of the south of
the country
Total
195
3061
3257
C II
196
3164
C II
202
3353
C II
198
3285
Vineyards
No. of
vineyards
Trnave, Alba,
Sebe-Apold, Aiud,
Lechina
Cotnari, Iai, Hui,
Colinele Tutovei,
Dealul Bujorului,
Iveti, Nicoreti,
Zeletin, Covurlui,
Panciu, Odobeti,
Coteti
Dealurile Buzului,
Dealu Mare,
tefneti,
Smbureti,
Drgani, Dealurile
Craiovei, Podgoria
Severinului, Plaiurile
Drncei
6 independent
centers not included
in a vineyard region
Mini-Mderat,
Diosig, Valea lui
Mihai, Podgoria
Silvaniei
12
Murfatlar, IstriaBabadag, SaricaNiculiel

Ostrov, Greaca,
centers of Giurgiu,
Zimnicea, nsureiBrila
Podgoria Dacilor,
Calafat, SadovaCorabia
37
1. Wine region Podiul Transilvaniei (Transylvanian plateau): The region

is located North of the Carpathian Mountains, in Transylvania, in the center of
the country. The helio-thermal conditions are moderate, but with abundant
rainfall. It is evident that the growing season of 177 days on average is
rather modest. Due to the structure of the plateau, some excellent local
conditions can be found here for the vine cultivation and production of top
quality white wines.
2. Wine region Dealurile Moldovei (Hills of Moldova): It is located East
of the Eastern Carpathians and extending over several hundred kilometers
from the Northern Moldova area (Cotnari region), where most renowned
white wines are produced, to the South of the province (Nicoreti, Iveti,
Dealul Bujorului), where well-known high-quality red wines are produced.
The growing season lasts an average of 183 days, which is influenced by
the continental climate and a strong Eastern European wind. With a total
surface of about 70 000 ha it is the largest viticultural region of Romania.
3. Wine region Dealurile Munteniei i Olteniei (Hills of Vallachia and
Oltenia): It is located in the South of the Carpathians, around 45 North
latitude and extends over the two geographical and historical regions with
the same names. Being located mostly on Southern slopes of the
Carpathian foothills the vineyards have an average period of vegetation of
195 days. Preferably late-ripening grape varieties are grown here, because
the climate allows the production of a wide range of quality wines, both
white and red.
4. Wine region Dealurile Banatului (Hills of Banat): It is the smallest
wine-growing region of Romania and has no designated wine region.
Instead, five wine centers exist. The region lies in the South-West of the
country, bordering Serbia and Hungary. The mild climate is Mediterranean,
with Adriatic influences. With a growing season of 200 days, it makes
possible the cultivation and production of both white and red wines of
superior quality.
5. Wine region Dealurile Crianei and Maramureului (Hills of Crisana
and Maramures): It lies in the North-West of the country, around 48 North
latitude and is the most northerly wine-growing region of the country. The
vegetation period here is 187 days. The central European climate influences
allow here for the cultivation of both white and red grape varieties of a wide
range, starting from simple wines without DOC or GI and quality wines to
high-quality vintage wines. The viticultural centers are scattered and
located mostly in the hills along the rivers Mure and Tisa.
6. Wine region Colinele Dobrogei (Hills of Dobrogea): This region is
limited in West by the Danube river which flows towards North in this area,
and by the Black Sea in East. The low altitude of only 71 m and the
Southern geographical location, 44 North latitude, allows the cultivation of
grapevine even on the slopes with Northern exposure. With an average
vegetation period of 196 days, the area is ideal for all white and red
varieties, of which especially those for high-quality wines are cultivated. The
limiting factor is the low rainfall, but this can be compensated by irrigation.
7. Wine region Terasele Dunarii (Danube Terraces): It stretches like a
ribbon along the lower banks of the Danube, along the Bulgarian border.
The vegetation period here is the longest, that is 202 days. For this reason,
table grapes are also grown successfully. Because of the low altitude
(average of 72 m) winter frosts as low as -27C are possible.
8. Wine region Nisipurile i zonele favorabile din Sudul rii (Sands and
other Favourable Lands of the South of the country): It is located in the
central area of the Romanian (Baragan) plain and has climatic conditions
similar to region 7. The significant difference consists in the soil, here
represented predominantly by deep sand soils, which require special
cultivation techniques of viticulture. The vegetation period is 198 days.
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Table 2. Wine regions and approved denominations of controlled origin (DOC) and
geographical indications (GI) in Romania (MADR Orders 397/2003; 732/2005 and later
modifications)
Wine region
1. Podiul
Transilvaniei
Transylvanian plateau
Geographical
indications (GI)
and subindications
Dealurile
Transilvaniei
Controlled denominations
of origin (DOC) and subdenominations
Trnave (Blaj, Jidvei,
Media), Alba Iulia, SebeApold, Aiud, Lechina
2. Dealurile Moldovei
Hills of Moldova
Dealurile Moldovei
(Dealurile Hrlului,
Iailor, Huilor,
Tutovei,
Covurluiului,
Siretului), Dealurile
Vrancei
Cotnari, Iai (Copou, Bucium,

Uricani), Bohotin, Hui
(Vutcani), Iana, Dealu
Bujorului, Nicoreti, Panciu,
Odobeti, Coteti
3. Dealurile Olteniei
i Munteniei
Hills of Vallachia and
Oltenia
Dealurile Munteniei,
Dealurile Olteniei
4. Dealurile
Banatului
Hills of Banat
Viile Caraului, Viile

Timiului
Cernteti-Podgoria, Dealu
Mare (Boldeti, Valea
Clugreasc, Urlai,
Ceptura, Tohani, Breaza,
Merei, Zoreti), Pietroasa,
tefneti (Costeti),
Smbureti, Drgani, Banu
Mrcine, Segarcea,
Mehedini (Severin, Corcova,
Dealurile Drncei, Vnju
Mare, Orevia)
Reca, Banat (Moldova Nou,
Dealurile Tirolului, Silagiu)
5. Dealurile Crianei
i Maramureului
Hills of Crisana and
Maramures
Dealurile Zarandului, Mini, Criana (Diosig,

Dealurile Crianei,
Biharia, imleul Silvaniei)
Dealurile Stmarului
6. Colinele Dobrogei
Hills of Dobrogea
Colinele Dobrogei
Murfatlar (Medgidia,
Cernavod), Babadag, Sarica
Niculiel (Tulcea)
7. Terasele Dunarii
Danube Terraces
Terasele Dunrii
Oltina
8. Nisipurile din
Sudul rii
Sands and other
Favourable Lands of
the South of the
country
Major cultivated varieties

White: Feteasc regal,
Feteasc alb, Riesling italian,
Sauvignon blanc, Muscat
Ottonel, Traminer
Aligot, Feteasc alb, Riesling
italian, Gras, Francu,
Galben, Busuioac,
Tmioas romneasc,
Sauvignon blanc, Muscat
Ottonel;
Red: Cabernet Sauvignon,
Merlot, Bbeasc neagr
White: Pinot blanc, Feteasc
alb, Riesling italian, Pinot gris,
Galben de Odobeti, Muscat
Ottonel
Merlot, Burgund mare,
Feteasc neagr, Bbeasc
neagr
White: Feteasc alb, Feteasc

regal, Riesling italian,
Sauvignon blanc, Majarca ;
Red: Burgund mare, Cabernet
Sauvignon, Merlot, Pinot noir,
Cadarca
White: Riesling italian,
Feteasc regal, Feteasc alb,
Furmint, Pinot gris, Tmioas
de Mderat, Iordan, Muscat
Ottonel
Red: Cabernet Sauvignon,Pinot
noir, Cadarca, Merlot, Burgund
mare
White: Pinot gris, Chardonay,
Muscat Ottonel, Riesling italian,
Sauvignon blanc, Aligot,
Feteasc alb, Feteasc regal
Pinot noir, Merlot, Sangiovese
White: Feteasc alb, Feteasc
regal, Riesling italian, Pinot
gris, Cardonnay, Sauvignon
blanc, Columna; Red: Cabernet
Sauvignon, Merlot, Pinot noir,
Burgund mare;
Table grapes :Afuz Ali,
Cardinal, Italia, Victoria
Aligot, Riesling italian,
Sauvignon blanc, Bbeasc gri;
Red: Bbeasc neagr,
Cabernet Sauvignon, Merlot,
Sangiovese;
Table grapes: Afuz Ali, Victoria,
Otilia, Istria, Muscat dAdda
The approved denominations of controlled origin (DOC) and

geographical indications (GI) in Romania, as well as the major grape
varieties cultivated in each region are shown in Tab. 2. For a better
understanding, a map of the vineyards where wines with DOC can be
produced is also included (Fig. 2).
Figure 2. Romanian wine denominations of controlled origin. (ONVPV, 2011)
3.2. Romanian vineyards and viticultural potential

During the first 15 years after the collapse of the communist system in
December 1989 the vineyards of Romania have experienced a steady
decline. While in 1995 a total of about 250 000 hectares planted with vines
was recorded, currently, as communicated by ONVPV to the Commission on
March 2013, only 183 170 ha are cultivated (Tab. 3). To these, 13 901 ha
various planting rights (Tab. 3) should be added. Thus, the total vineyard
area of Romania, after the accession to EU, was limited to just under 200
000 ha.
To these surfaces approximately 11 000 ha of table grapes (as of
2008) should be added, mostly located in the Southern wine regions of the
country.
Currently, the major problem of the Romanian viticulture continues to
be the presence of some significant surfaces planted with interspecific
varieties, not allowed for the production of quality wines produced in
specified regions (report COM/2003/0838 and CEE No 479/2008). The
interspecific varieties cover an area of 83 800 ha, which, accounts for more
than 42.5% of the total vineyard area. These surfaces are present only in
very few cases are in the traditional vine growing areas, usually being
located outside the quality wine production areas. They are found mainly in
the Southern districts and the wines produced here are destined for
personal consumption of the producers families or for wines without DOC or
GI, as the current legislation allows the use of interspecific varieties only for
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Bulletin de lOIV
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producing wines without DOC or GI, while quality wines psr can be made
exclusively from Vitis vinifera varieties.
The presence of such a large surface of interspecific vine varieties lead
to the present situation in which about 74% of the total grapevine
plantations produce wines without DOC or GI, and only 26% provide DOC or
GI wines (Tab. 3 and 4).
Table 3. Surface dedicated to vine culture in Romania between 2009-2012 (data reported by
ONVPV on March 1st of each year; the data communicated in the inventory, according to
Article 109 of Regulation (EC) No 479/2008, refer to 31 July of the previous wine year)
Planted vineyards and
planting rights
Planted vineyards
Planting rights allotted to

producers, but not
used yet
Replanting rights owned
by producers
Planting rights in
reserve
Total of the production

potential
Year
2009
2011
2012
In %
2009
2011
2012
In %
2009
2011
2012
In %
2009
2011
2012
In %
2009
2011
2012
In %
Surface (ha) 2009-2012 and proportion in

Without
GI
Total
DOC or GI
24089.4
15129.5
142123.9
181342.8
25967.5
15667.9
139926.4
181561.8
28385.8 18551.6
136232.2
183169.6
15.5
10.1
74.4
100.0
*
*
*
2662.51
3212.4
803.1
0
4015.45
2501.1
625.3
0
3126.4
80.0
20.0
0.0
100.0
939.5
475.2
5435.7
6850.4
916.1
435.74
6221.8
7573.6
1175.3
812.8
6809.4
8798.4
13.4
9.2
77.4
100.0
892.0
450.9
5163.9
6506.9
892.0
450.9
2852.7
4195.7
882.3
882.3
213.3
1977.9
44.6
44.6
10.8
100.0
*
*
*
197362.7
30988.0
17357.6
149000.9
197346.5
32944.5 20872.0
143254.8
197071.3
16.7
10.6
72.7
100.0
DOC
The wine classification in Romania has followed the French model of

Appellation d'Origine Contrle (AOC), which here is called Denomination of
Controlled Origin or, in short, DOC.
A wine produced in a designated viticultural region (as presented
above) is authorized to be included in a Geographical Indication category.
Within this category, the most representative areas can lead to the
production of typical wines, which can be granted a Denomination of
Controlled Origin label.
In 2012 the vineyards producing wines with Denomination of
Controlled Origin covered an area of only 28 386 ha (Tab. 4), which is a
constant slight increase from previous years. This is around 16% of the
total vineyard area and does not include planting rights.
The second category is the wines with Geographical Indication. These
are made from grapevines grown on 18 552 ha, representing about 10% of
the total vineyard area. The rest of 136 232 hectares, equivalent to 74% of
the total, are vineyards (including the interspecific varieties) which are
dedicated to the production of wines without Denomination of Controlled
Origin or Geographical Indication.
Table 4. Distribution of vine surfaces in the Romanian wine regions in 2009-2012 (data
reported by ONVPV on March 1st of each year; the data communicated in the inventory,
according to Article 109 of Regulation (EC) No 479/2008, refer to 31 July of the previous
wine year)
Region
1. Transylvanian plateau
2. Hills of Moldova
3. Hills of Vallachia and
Oltenia
4. Hills of Banat
5. Hills of Crisana and
Maramures
6. Hills of Dobrogea
7. Danube Terraces
8. Sands and other
Favourable Lands of the
South of the country
TOTAL
Proportion of total surface

(%)
Year
2009
2011
2012
2009
2011
2012
2009
2011
2012
2009
2011
2012
2009
2011
2012
2009
2011
2012
2009
2011
2012
2009
2011
2012
2009
2011
2012
2009
2011
2012
DOC
2780.3
2991.0
3408.9
6092.0
6493.8
6703.6
5798.5
6354.9
7312.4
1040.9
1275.2
1520.5
309.1
334.0
1496.7
8038.1
8514.7
7943.7
30.5
0.0
0.0
0.0
4.0
0.0
24089.4
25967.5
28385.8
13.3
14.3
15.5
Surface (ha)
Without
DOC or GI
40.9
3529.7
27.2
3422.1
68.5
3319.3
10656.9
53522.1
10805.8
52687.0
11323.3
51107.2
1306.7
45915.3
1342.9
45201.2
2021.4
44117.2
108.2
1519.9
108.2
1422.2
90.0
1317.8
31.5
7355.8
31.7
7272.8
268.5
7335.2
2525.6
6644.7
2594.9
6273.9
3944.9
5676.1
255.5
10764.7
380.3
10704.1
326.3
10907.7
204.3
12871.7
377.0
12943.0
508.7
12451.7
15129.5
142123.9
15667.9
139926.4
18551.6
136232.2
8.3
78.4
8.6
77.1
10.1
74.4
GI
Total
6350.9
6440.3
6796.7
70271.1
69986.5
69134.0
53020.4
52899.0
53450.9
2669.0
2805.6
2928.4
7696.5
7638.5
9100.4
17208.4
17383.4
17564.8
11050.7
11084.4
11233.9
13076.0
13324.0
12960.4
181342.8
181561.8
183169.6
100.0
100.0
100.0
The distribution of the DOC wines is region-dependent. We can see

from Tab. 5 that in 3 wine regions (Transylvanian plateau, Hills of Banat
and Hills of Dobrogea) about half of the vineyards are registered for the
production of DOC wines, while in other 3 wine regions (Hills of Crisana and
Maramures, Danube Terraces, Sands and other Favorable Lands of the
South of the country) most of the vineyards are without DOC and GI. This
distribution is not always related to the production potential and
microclimate, but also varies with the degree of investment in modern
technologies.
This situation is not entirely in accordance with the real potential of
Romanian vineyards, which, with better management and investment, could
easily satisfy the conditions for the granting of DOC and GI rights on a
much larger area. So we could argue that this ratio of 74% to 26% in
favor of vineyards with no DOC and no GI, when vineyard surfaces are
considered, is far from ideal and far from what can be attained. However, as
will be shown below, when we change the focus from vineyard surfaces to
wine production, the ratio is even more unbalanced.
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Table 5. Proportion of the DOC registered surfaces in each of the wine regions in 2012 (data
reported by ONVPV on March 1st, 2013 and referring to 31 July of 2012)
Proportion (%) of:
Wine region
2. Hills of Moldova
3. Hills of Vallachia and Oltenia
4. Hills of Banat
5. Hills of Crisana and Maramures
7. Danube Terraces
8. Sands and other Favourable Lands
of the South of the country
Total
DOC
GI
50.2
9.7
13.7
51.9
16.4
45.2
0.0
1.0
16.4
3.8
3.1
3.0
22.5
2.9
Wines
without
DOC or GI
48.8
73.9
82.5
45.0
80.6
32.3
97.1
0.0
15.5
3.9
10.1
96.1
74.4
Total
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
The Romanian wines with DOC and GI labels meet all international
standards applicable to these categories and many are classified in the
premium class. These wines are mainly produced by large or medium size
companies, which are already renowned by participating regularly in wine
fairs and contests worldwide. The rest of the wines produced here are
simple wines without GI or DOC, of which some are sold on the organized
market, while others are destined for the consumption of the producers and
their families.
An interesting phenomenon observed in recent years is a tendency of
the large and medium producers to shun the DOC category. Although they
fulfill all the conditions needed to make and classify their wines in the DOC
category, they prefer to avoid the Denomination of Controlled Origin
system, in order to escape paying the taxes which are due for DOC wines,
and turn the grapes from DOC-authorized plantations into GI wines. As a
result, although the quality parameters would allow their classification
under the DOC system, many wines end up with just a Geographical
Indication, for which taxes are not yet enforced and the control is more
lenient.
Due to this situation, as seen in Tab. 6 for the year 2011, the total
surface of vineyards for which DOC authorizations were requested from
ONDOV, in order to actually produce and market DOC wines, is significantly
lower than the total surface of vineyards which had been registered as DOC
plantations.
37
Table 6. Surfaces registered as DOC vineyards and surfaces actually used for DOC wine
production in 2011
Wine region
2. Hills of Moldova
3. Hills of Vallachia and Oltenia
4. Hills of Banat
5. Hills of Crisana and Maramures
7. Danube Terraces
8. Sands and other Favourable Lands of
the south of the country
TOTAL
Surface
registered as
DOC
(ha)
2991
6493.8
6354.9
1275.2
334
8514.7
0.0
Surface out of which

DOC wines were
produced
(ha)
(%)
2329
77.9
2455
37.8
2382
37.5
321
25.2
12
3.6
3865
45.4
0
0.0
4.0
4.0
100.0
25967.6
11368
43.8
As it can be seen from Tab. 6, more than 56% of the vineyards with
DOC potential were not used for this purpose in 2011 alone, and that was
due not to quality reasons but mostly to financial constraints. This trend
started in 2007, which was the last year when the DOC registered
plantations matched the authorizations requested for DOC wine production.
Afterwards, the DOC authorizations for wine decreased constantly, leading
to the value recorded in 2011 of only 43.8% of the total DOC registered
surface (Fig. 3).
Figure 3. Authorizations issued between 2007-2011 for the production of DOC wines.
There are other reasons too for the shifting from DOC toward GI wines.
One is the possibility to apply higher yields in the vineyard, yields
which are allowed in case of the production of GI wines.
The other, more obvious, reason is the production of wines from
varieties newly planted and not (yet) authorized for the DOC production in a
specific region. Many producers started to experiment and extend their
plantations by introducing new international varieties, such as Syrah,
Viognier, Rhine Riesling or Dornfelder. Others planted the most famous
Romanian variety Feteasca neagr irrespective of the existence of a
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tradition for it in that particular region. It will take some time until these
vineyards qualify for the DOC and GI categories.
The situation on the market is bound to change starting this year
(2013), due to new legislation passed (Ministry Orders No. 163 and 165 of
2012 and later modifications), according to which the Geographical
Indication wines will also be taxed and controlled by the same organization
as the one controlling DOC wines (ONVPV). This new regulation may
persuade some producers to shift back and apply again for DOC
authorization, aiming to benefit from the better image that these quality
wines enjoy.
However, on an even longer term, another regulatory change is on the
way: the permission to label wines without GI or DOC with the name of the
variety (which is not yet allowed in Romania, even though it is legal in some
other Member States). Will the producers remain faithful to the DOC and GI
system and pay a tax to have their wines carry DOC and GI labels? Or will
the trend named above continue one step further, and we shall see
authorizations for DOC and GI wines dwindle even more, in favor of a larger
proportion of simple wines without DOC and GI, but which are not extrataxed and which can carry on the label the name of the variety? The latter
possibility is not at all unimaginable on the Romanian market, where the
typical consumer does not always understand or even care much about DOC
and/or GI, but usually puts significant weight on the importance of the
variety.
3.3. Vine varieties and varietal wines

Romania has some native grape varieties of greater or lesser
importance and with a wider or lower dissemination. Out of these varieties
both ordinary and quality wines are produced, but their reputation abroad is
usually low.
Among the most famous white wine varieties, which combine a
remarkable quality potential and notoriety, are included Feteasca Alb,
Feteasca Regal and Crmpoie varieties (Tab 7). The muscat-like aroma
varieties include Tmioasa Romneasc and Busuioaca de Bohotin. The red
most known autochtonous varieties are Feteasca Neagr, Babeasca Neagr
and Roioara.
The second group of varieties, cultivated at least since the beginning of
the 20th century (post-phylloxera-time) and largely extended at present,
consists of international varieties.
White wine grapes such as Welsch Riesling, Aligot, Sauvignon Blanc and
Muscat Ottonel are well known and appreciated. Among the international red
varieties mainly Merlot and Cabernet Sauvignon are the most represented
(Tab. 7).
39
Table 7. Surfaces cultivated with the main grape varieties and their evolution from 2009 to
2012
Variety
White varieties
Feteasca regal
Feteasca alb
Riesling
Aligot
Sauvignon
Muscat Ottonel
Total main white
Red varieties
Merlot
Cabernet Sauvignon
Babeasca Neagr
Roioara
Feteasca Neagr
Total main red
Other varieties
Other white and red
TOTAL
Surface cultivated (ha)

2012
Proportion of the total vine

surface (%)
2009
2011
2009
2011
2012
13391.4
13250.2
7451.7
7129.9
4138.2
3655.4
49016.8
13300.7
13026.6
7550.6
6915.1
4572.6
3767.1
49132.5
12899.06
12595.86
7652.33
6208.34
5461.86
4346.76
49164.2
7.4
7.3
4.1
3.9
2.3
2.0
27.0
7.3
7.2
4.2
3.8
2.5
2.1
27.0
7.0
6.9
4.2
3.4
3.0
2.4
26.8
11563.7
4069.9
3184.9
2902.3
1738.6
23459.3
11650.9
4268.3
3079.9
2898.8
2037.4
23935.4
11630.94
5307.85
2724.38
2852.09
2488.76
25004.0
6.4
2.2
1.8
1.6
1.0
13.0
6.4
2.4
1.7
1.6
1.1
13.2
6.3
2.9
1.5
1.6
1.4
13.7
108866.7
181342.8
108493.9
181561.8
109001.4
183169.6
60.0
100.0
59.8
100.0
59.5
100.0
However, for the quality wines with Denomination of Controlled Origin,

many other varieties cultivated on smaller surfaces are used (Tab. 8). In
this category falls the Chardonnay, Pinot Gris and Gewurztraminer, Rhine
Riesling, Viognier for whites and Pinot noir, Syrah, Cadarca and Cabernet
franc for reds. Some of these varieties are newly introduced to Romania and
have already proven they are suitable for the quality wine production.
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Table 8. Surfaces and varieties used for DOC wine production in 2010 and 2011
Variety
White wines
Sauvignon blanc
Feteasca regal
Riesling Italian
Feteasca alb
Chardonnay
Pinot Gris
Grasa
Aligote
Frncua
Traminer
Rhein Riesling
Crmpoie
arba
Zghihara
Viognier
Neuburger
Columna
Mustoasa
Galbena
Iordana
Furmint
Plvaie
2010
Surface
% of the
used for DOC
total DOC
wines (ha)
wines
2011
Surface used
% of the
for DOC
total DOC
wines (ha)
wines
1160.1
1001.2
1075.8
573.9
579.9
558.8
360.2
366.3
284.2
203.4
34.3
74.7
54.5
26.1
11.1
8.7
8.0
2.8
1.2
0.0
1.8
0.0
10.0
8.7
9.3
5.0
5.0
4.8
3.1
3.2
2.5
1.8
0.3
0.6
0.5
0.2
0.1
0.1
0.1
0.0
0.0
0.0
0.0
0.0
1103.5
1048.7
941.4
607.0
582.0
529.9
369.9
246.6
261.6
245.9
108.2
78.5
24.8
23.9
11.3
10.3
8.0
8.3
2.5
5.1
3.3
0.8
9.7
9.2
8.3
5.3
5.1
4.7
3.3
2.2
2.3
2.2
1.0
0.7
0.2
0.2
0.1
0.1
0.1
0.1
0.0
0.0
0.0
0.0
6386.9
55.3
6221.3
54.7
835.6
354.9
7.8
0.0
7.2
3.1
0.1
0.0
915.1
500.2
55.0
12.8
8.0
4.4
0.5
0.1
1198.2
10.4
1483.2
13.0
Merlot
Cabernet Sauvignon
Feteasca neagr
Pinot noir
Babeasca neagr
Burgund
Syrah
Cabernet franc
Cadarca
Marcelan
Negru de Drgani
Novac
Zweigelt
1540.0
1109.2
502.0
471.3
78.9
61.8
40.5
0.0
8.0
5.0
4.3
0.9
11.0
13.3
9.6
4.3
4.1
0.7
0.5
0.4
0.0
0.1
0.0
0.0
0.0
0.1
1074.1
1202.1
679.9
465.1
64.2
54.5
45.8
7.0
5.8
10.0
2.7
0.9
0.0
9.4
10.6
6.0
4.1
0.6
0.5
0.4
0.1
0.1
0.1
0.0
0.0
0.0
Total red DOC wines
3832.8
33.2
3612.1
31.8
137.5
1.2
51.2
0.5
Total white DOC wines

Aromatic wines
Muscat Ottonel
Tmioas romneasc
Busuioac
Tmioas roz
Total aromatic DOC
i wines
Red
Sparkling DOC wines

Total DOC Wines
11555.5
11367.8
A third group of varieties are the Romanian new breeds. They are quite
numerous and include both white and red varieties and table grape
varieties. Among the new varieties cultivated for quality wines (Tab. 8) we
can mention arba and Columna for white wines and Negru de Drgani
and Novac for reds.
As we see, the assortment of the vine varieties cultivated is a major
contributor to the low proportion of DOC and GI wines produced, because
the surfaces cultivated with varieties with recognized potential for quality
wines are still low, compared to the proportion found in other countries
famous for their wine production.
In spite of the investments recently made in new vineyards, the increase
of the surfaces covered with some of the internationally most recognized
varieties was not significant. For example, the surfaces covered with
Sauvignon blanc, Cabernet Sauvignon and Merlot slightly decreased, in spite
of the new plantings, because the old vineyards needed to be grubbed. The
surfaces of Sauvignon blanc and Cabernet Sauvignon decreased from about
5800 ha each in 1990 (Nmoloanu and Antoce, 2000) to 5500 ha and 5 300
ha, respectively, in 2012, while the surfaces of Merlot decreased from about
11 700 ha in 1990 to 11 600 ha in 2012.
Moreover, the surfaces with Chardonnay, Pinot noir, Pinot gris, Rhine
Riesling, Syrah and so on are still under 2000 ha, being in this way reported
as other white and red varieties in Tab. 7, even though their surfaces
increased too during past years.
Also, as stated before, even the varieties that normally produce quality
wines are, for various reasons, not always turned into wines with DOC. For
example in 2011 (Tab. 7 and 8), of the 4 573 ha of Sauvignon blanc only
1103.5 ha (24%) were turned into DOC wines, while of the 11 651 ha of
Merlot and 4 268 ha of Cabernet Sauvignon only 9% and 28%, respectively
were made and reported as DOC wines.
In spite of this situation, it is important to note that it is still possible
to achieve an increase of the surfaces occupied with varieties for quality
wines, because Romania has many vineyards with very favorable conditions
which can support the obtaining of DOC wines, but where under-performing
varieties are planted. As soon as financial and management factors
converge, by replacing some of these less suitable varieties with varieties
with a proven record in the production of DOC wines we will witness an
increase of the proportion of DOC wines out of the total wine production of
the country.
Another aspect which becomes apparent from Tab. 8 is that the
balance within the DOC category is still in favor of the white wines (about
55% of DOC wines are white, compared to only about 32% red), which is
another area where the Romanian market differs from others.
Yet, this ratio is better in the case of DOCs compared to the situation
in the total wine production, where we have about 70% whites. So it can be
said that Romanian consumers demand a larger proportion of white wines,
in general, but the situation is a little more balanced when it comes to DOC
wines, where the reds have been showing some progress in recent years.
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4. CONCLUSIONS
On the basis of its background of tradition and favorable geographic
and eco-climatic conditions, Romanian viticulture and winemaking continue
the process of modernization and upgrading which began in 1989 and
received new impetus in 2007 when Romania joined the European Union.
While the situation is far from ideal and there are still many remnants of the
old system to hinder the activity to a certain degree, the forces of free
market and competition coupled with private initiative appear to converge
towards a trajectory characterized by development and progress. At the
same time it is interesting to observe how these factors interact with the
market and the consumers, but also with the regulating authorities.
5. REFERENCES
COTEA V.V., ANDREESCU F., EHRHARDT W., 2008. Rumnien - Land des Weines. Bucharest, Ed.
Ad Liberi (in German).
NMOLOANU I., ANTOCE O.A., 2000, Romanian viticulture on the verge of the third
millennium, Die Wein Wissenschaft, Vitic. Enol. Sci., 55(2), 67-72.
OLTEANU I., 2000. Viticulture (Viticultura). Craiova, Ed. Universitaria (in Romanian).
OLOBEANU M., MACICI M., GEORGESCU M., STOIAN V., 1991. Zoning of the grapevine varieties
in Romania (Zonarea soiurilor de vi de vie n Romania). Bucharest, Ed. Ceres (in
Romanian).
Council Regulation (EC) No 479/2008 of 29 April 2008 on the common organization of
the market in wine, amending Regulations (EC) No 1493/1999, (EC) No 1782/2003, (EC) No
1290/2005, (EC) No 3/2008 and repealing Regulations (EEC) No 2392/86 and (EC) No
1493/1999.
Report from the Commission to the European Parliament and the Council on the use of
interspecific vine varieties suitable for the production of quality wines produced in specified
regions. CELEX number 52003DC0838.
Ministry Order No. 163 of August 3rd, 2012 of the Ministry of Agriculture, Forestry and Rural
Development regarding the approval of the technical norms for the production of wines with
Geographical Indication, published in Official Gazette No. 582 of 14 August 2012.
Ministry Order No. 165 of August 3rd, 2012 of the Ministry of Agriculture, Forestry and Rural
Development regarding the set-up of the fee for the yearly authorization of the grapevine
plantations designated for the production of wines with Geographical Indication, of the fee for the
right to commercialize wines with Geographical Indication and the aproval of the certification
mark for the bottled wines bearing Geographical Indication, published in Official Gazette No. 583
of 16 August 2012.
Ministry Order No. 225 of 31 March 2006 regarding the approval of the zoning of the noble
grapevine varieties approved for cultivation in Romanian viticultural regions, issued by the
Ministry of Agriculture, Forestry and Rural Development, published in the Official Gazette No. 324
of 11 April 2006.
Ministry Order No. 397 of June 12, 2003 of the Ministry of Agriculture, Forestry and Rural
Development regarding the approval of the names of viticultural regions and the allocation of the
villages to viticultural regions, vineyards and viticultural centers, published in Official Gazette No. 513
of 16 July 2003.
Ministry Order No. 645 of 2005 of the Ministry of Agriculture, Forestry and Rural
Development regarding the approval of the inclusion of Romanian viticultural regions into the
viticultural zones of European Union and of the conditions for applying the corrections of
alcoholic strength and acidity to the wine grapes in various stages of processing, published in
Official Gazette No. 679 of 28 July 2005.
Ministry Order No. 732 of August 2nd, 2005 of the Ministry of Agriculture, Forestry and
Rural Development regarding the approval of the lists with the Denomination of Controlled
43
Origin (DOC) for still wines and for sparkling wines approved for the use in Romania, of the
lists with the Geographical Indications for still wines and for aromatized wines approved for
the use in Romania and of the list with traditional mentions for wines approved for the use in
Romania, published in Official Gazette No. 726 of 07 October 2005.
National Office of Vine and Wine Products (ONVPV), http://www.onvpv.ro/
ONVPV communication to EU on March 2013, in accordance to Article 109 of Regulation
(EC) No 479/2008 and in Article 74 of Regulation (EC) No 555/2008.
Romanian
Ministry
http://www.mapam.ro;
of
Agriculture
and
Rural
Development,
Ministry of Agriculture and Rural Development, Viticulture

http://www.madr.ro/ro/horticultura/viticultura-vinificatie.html.
and
2008,
Enology,
DESCRIPTION DES CLIMATS DANS

LES CENTRES VITICOLES
PRINCIPAUX DE ROUMANIE
, LILIANA PIRCALABU1, ROXANA PORUMB1, LILIANA
2
3
3
TOMOIAGA , MARIA ILIESCU , VIORICA ENACHE , CRISTINA SIMION ,
4
5
6
DOINA DAMIAN , PETRESCU ANAMARIA , MIHU GHICA
AURELIA TUDORACHE
(1) Institut de Recherche et Dveloppement pour la Viticulture et lnologie

Valea Calugareasca, Prahova district, Romania, Valea Mantei Rue, no 2,
Valea Calugareasca, liliaur57@yahoo.com
(2) Station de Recherche et Dveloppement pour la Viticulture et lnologie
Blaj, Gheorghe Baritiu Rue, no 2, Blaj, Romania
Bujoru, General Grigorescu Rue, no 65, Bujoru, Romania
Iasi, Mihail Sadoveanu Boulevard, no 48, Iasi, Romania
Murfatlar, Romania
Odobesti, Stefan cel Mare Rue, no 61, Odobesti, Romania
MOTS CLES: Roumanie, groupe climatique, type climatique, centre viticole, terroir
viticole, valuation, identification, description, ACP.
RESUME
Le climat est une composante importante d'un terroir viticole. Il
conditionne un grand nombre de dcisions du secteur vitivinicole.
L'valuation des types de climats viticoles dans la Roumanie base sur des
mthodologies et des instruments performants danalyse est ncessaire
pour la cartographie climatique des zones viticoles roumaines et leur
intgration la carte climatique de l'UE. Lobjectif de ltude est
lvaluation et la description du climat des zones viticoles suivantes :
Copou, Iasi, Odobesti, Bujoru de la Rgion Viticole des Collines de
Moldavie, Valea Calugareasca, Pietroasa de la Rgion Viticole des Collines
de Muntnie, Murfatlar de la Rgion Viticole Dobrogea et Blaj de la Rgion
du Plateau de Transylvanie. Pour lvaluation du groupe climatique la
mthodologie du Systme CCC Goviticole a t utilise. Le type climatique
a t valu selon la mthodologie conue par Joly D et coll., (2010), qui
se base sur lanalyse de 14 variables climatiques qui dfinissent dans une
zone viticole le rgime thermique, pluviomtrique et leur variabilit. La
priode de l'tude a t de 20 ans, entre 1991 et 2010. Les donnes
climatiques ont t fournies par les units de recherche suivantes : ICDVV
Valea Calugareasca, SCDVV Iasi, SCDVV Odobesti, SCDVV Pietroasa, SCDVV
Bujoru, SCDVV Murfatlar et SCDVV Blaj. Lanalyse des donnes a t
effectue par lanalyse en composantes principales -ACP. L'tude a
dmontr quil existe 3 groupes de climat et 3 types de climat. Le climat
tempr avec des nuits trs trs fraches se trouve Copou et Blaj, le
climat tempr chaud avec des nuits trs fraches Pietroasa, Odobesti,
Valea Calugareasca et Bujoru. Le climat du centre viticole Murfatlar est
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tempr chaud avec des nuits fraches. Dans le climat tempr chaud avec
des nuits trs fraches se trouveent 3 types de climat : type I Pietroasa et
Odobesti, type II Valea Calugareasca et type III Bujoru (Bulletin de
lOIV, 2013, vol. 86, n. 983-984-985, p.45-58).
Climats dans les Centres Viticoles Principaux de Roumanie
1. INTRODUCTION
Connatre le climat viticole est fondamental dans le processus
dcisionnel dans le secteur vitivinicole, et cela indpendamment de son
niveau structurel, que cela soit lexploitation, la rgion ou la zone viticole.
Lvaluation du climat viticole utilisant des instruments performants et
harmoniss au niveau europen est ncessaire dans le contexte du march
commun et de leuropanisation des relations scientifiques et conomiques.
Le climat viticole est li la position gographique et le relief de zone
viticole. Son valuation peut se faire au niveau macro, mezzo et
microclimatique.
Lapproche du macroclimat a t ralise de simple vers le complexe.
Aprs un laborieux travail de recherche bibliographique, la Mthodologie
du Systme CCM Goviticole a t choisie. Des contributions importantes
ont t amenes par Huglin (1978), Tonietto et Carbonneau (2002, 2004).
La mthodologie implique lestimation du potentiel hliothermique, les
conditions nycthermiques associes la priode de maturation du raisin, en
particulier en relation aux mtabolites secondaires (Polyphnols, armes,
couleur) des raisins de cuve et la composante hydrique de la zone viticole.
Le Systme CCM Goviticole est structur sur trois indices climatiques
viticoles (Indice Hliothermique, Indice de Fracheur des Nuits et Indice de
Scheresse) et comporte une valuation multicritre. Le Systme CCM rend
possible lidentification et la comparaison des climats viticoles des rgions,
ainsi que la caractrisation de sa variabilit et ltablissement des groupes
climatiques.
A lintrieur du mme groupe climatique viticole, plusieurs types
spcifiques de climat peuvent tre identifis. Chaque type de climat peut
tre identifi utilisant des informations plus vastes interprtes avec des
techniques statistiques pointues. De nombreux concepts viticoles ont t
labors pour la qualification du type climatique, parmi lesquels celui
propos par Joly & al. (2010). La base informatique de ce concept est
constitue de 14 couches dinformation, spcifiquement choisies pour
dcrire le climat viticole. Les variables climatiques dcrivent le rgime
thermique et hydrique et sa variabilit. Les donnes sont traites par
analyse multivarie.
Ce papier aborde: la classification des principaux centres viticoles
roumains en groupes climatiques, lidentification des diffrents types de
climat lintrieur du mme groupe climatique et la description des types
de climats viticoles.
2. CENTRES VITICOLES ET MTHODOLOGIE
Il existe en Roumanie huit grandes rgions viticoles: Plateau de
Transylvanie, Collines de Moldavie, Collines de Muntnie, Collines dOltnie,
Collines de Banat, Collines de Crisana et de Maramures, Plateau du
Dobrogea et les Sables du Danube. Au sein dune rgion on distingue des
centres viticoles et les vignobles.
Ltude a t ralise dans les centres viticoles suivants: Copou,
Odobesti, Bujoru - dans la rgion viticole des Collines de Moldavie, Pietroasa
et Valea Calugareasca - dans la rgion des Collines de Muntnie, Murfatlar -
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dans la rgion du plateau du Dobrogea et Blaj - dans la rgion du plateau

de Transylvanie.
La localisation des centres viticoles ainsi que les coordonnes
gographiques des stations mtorologiques qui leurs sont associes sont
prsentes dans la figure 1.
Figure 1. Les centres viticoles tudis et les coordonnes gographiques des stations
mtorologiques
Centre viticole
SCDVV Copou
SCDVV Odobesti
SCDVV Bujoru
SCDVV Pietroasa
ICDVV Valea Calugareasca
SCDVV Murfatlar
SCDVV Blaj
Latitude
4710N
4546 N
4552N
4502N
4459N
4411N
4111N
Longitude
2735E
2703E
2754E
2613E
2608E
2825E
2356E
Les donnes mto ont t collectes pendant une priode de 20 ans,

entre 1991-2010, par les stations de recherche vitivinicole. Un
enregistrement journalier a t effectu un intervalle de 6h.
Le climat hliothermique bas sur lindice Huglin et le climat
nycthermique bas sur lIndice de Fracheur des Nuits ont t dfinis au
niveau de chaque centre viticole tudi. Les indices ont t catgoriss dans
des classes diffrentes, dfinies dans la Mthodologie du Systme CCM
Goviticole avec la spcification que lintervalle pour le Climat nuits trs
fraches a t divis en deux intervalles comme suit :
-
le climat nuits trs fraches (IF+2.1) avec lintervalle de classe dans

lintervalle 11<IF12C ;
le climat nuits trs trs fraches (IF+2.2) avec lintervalle de classe

infrieure gale 11C.
La subdivision a t impose par la spcificit du climat nycthermique

en Roumanie.
Le type de climat lintrieur du groupe climatique a t valu sur la
base du rgime thermique et hydrique annuel, mensuel pour le mois le plus
froid et le plus chaud ainsi que sa variabilit. Les 14 variables climatiques

qui ont t dfinies sont prsentes dans le tableau 1.
Tableau 1. Les variables climatiques tudies
Abbrev.
TMO
TMN
TMX
TAM
TEH
TEE
PTO
PDH
PDE
PJH
PJE
PEH
PEE
PRA
Variables climatiques
Variables thermiques
Temprature moyenne annuelle (C)
Jours/an de minimum infrieur -15C
Jours/an de maximum suprieur 30C
Amplitude thermique (C) (juillet janvier)
Variabilit 1991-2010 en janvier (C)
Variabilit 1991-2010 en juillet (C)
Variables hydriques
Cumul annuel (mm)
Ecart la moyenne en janvier (mm)
Ecart la moyenne en juillet (mm)
Jours de prcipitations en janvier
Jours de prcipitations en juillet
Variabilit 1991-2010 en janvier (mm)
Variabilit 1991-2010 en juillet (mm)
Rapport (Sept.+ Oct.)/juillet
Lidentification du type de climat a t ralise par Analyse en

Composantes Principales (ACP), en utilisant le programme XLSTAT. Les
valeurs moyennes des variables climatiques au niveau du type ont t
utilises pour la description du type de climat.
3. RSULTATS ET DISCUSSIONS
3.1. Catgorisation de centres viticoles en groupes climatiques
Les centres viticoles Copou et Blaj ont un climat tempr (IH-1). Les
autres centres ont un climat tempr chaud (IH+1), rangs par ordre
croissant daprs lindice hliothermique sont: Pietroasa, Odobesti, Valea
Calugareasca, Bujoru et Murfatlar (Figure 2). Parmi les centres viticoles
tudis, le centre de Murfatlar est donc situ donc la limite suprieure du
climat tempr chaud (IH=2392).
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Figure 2. Lindice Huglin (moyenne sur la priode 1991-2010) des centres viticoles
Le climat hliothermique annuel des centres viticoles de Copou et Blaj

(Figure 3), varie du climat frais au climat tempr chaud, la plus grande
frquence tant occupe par le climat tempr (65%). Dans les centres
viticoles dOdobesti, Bujoru, Pietroasa et Valea Calugareasca, le climat le
plus frquent est le climat tempr chaud. Murfatlar le plus frquent est
le climat chaud.
Figure 3. Frquence des classes de climat daprs lIndice Huglin au niveau du centre viticole
Conditions nycthermique associes la priode de la maturation du

raisin correspond majoritairement un climat nuits trs fraches. La
valeur moyenne de lIndice de Fracheur des Nuits (IF) a t 9.9C dans le
centre viticole Copou et de 10.5C dans le centre viticole Blaj, voir Figure 4.
Figure 4. LIndice de Fracheur des Nuits (moyenne sur la priode 1991 2010) des centres
viticoles
Mme climat, ayant des valeurs de lindice IF comprises entre 11 et

12C, se trouve Pietroasa, Odobesti, Bujoru et Valea Calugareasca.
Lexception est le centre de Murfatlar, qui avec un indice IF gal 13C fait
parti des climats nuits fraches.
Frquemment, on enregistre un climat trs trs frais dans les centres
viticoles de Copou, Odobesti, Pietroasa, Valea Calugareasca et Blaj (Figure
5). Bujoru et Murfatlar le plus frquent est le climat nuits fraches.
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Figure 5. Frquence des classes de climat daprs lIndice de Fracheur des Nuits au niveau
du centre viticole
Lanalyse intgre du climat viticole, base sur lindice hliothermique

et lindice de Fracheur des Nuits montre que les centres viticoles tudis
peuvent tre classifis en 3 groupes, prsents en Tableau 2.
Tableau 2. La catgorisation en classes daprs les indices IH et IF
Classe climatique IH
Classe climatique IF
IH-1
IF+2.2
IH+1
IF+2.1
IH+1
IF+1
Centre viticole
Copou
Blaj
Pietroasa
Odobesti
Valea Calugareasca
Bujoru
Murfatlar
Le climat tempr avec des nuits trs trs fraches se trouve Copou
et Blaj, le climat tempr chaud avec des nuits trs fraches Pietroasa,
Odobesti, Valea Calugareasca et Bujoru. Le climat du centre viticole
Murfatlar est tempr chaud avec des nuits fraiches.
3.2. Identification de types de climat

Le groupe climatique couvre une zone viticole large. Il savre
ncessaire dtablir sil existe une spcificit dans le cadre dun mme
groupe de climat. Dans cette tude, le groupe climatique form de plusieurs
centres viticoles est le climat tempr chaud avec des nuits trs fraches.
Lanalyse statistique (ACP) a montr lexistence dune forte corrlation entre
TMX-TMN, PDH-TMN, PDH-TMX, PJH-TMN, PJH-TMX, PJH-PDH, PJE-TMN,
PJE-TMX, PJE-PDH, PJR-PJH, PEH-TMN, PEH-TMX, PEH-PTO, PEH-PDH, PEHPJH, PEH-PJE si PRA-TMO (Tableau 3).
53
Tableau 3. Les corrlations entre les variables climatique tudies

Variable
TMO
TMN
TMX
TAM
THE
TEE
PTO
PDH
PDE
PJH
PJE
PEH
PEE
PRA
TMO
1.00
TMN
0.55
1.00
TMX
0.53
1.00
1.00
TAM
0.70
0.52
0.53
1.00
THE
-0.46
-0.62
-0.65
-0.93
1.00
TEE
-0.12
0.64
0.67
0.42
-0.72
1.00
PTO
-0.44
-0.87
-0.89
-0.77
0.91
-0.84
1.00
PDH
-0.57
-0.99
-1.00
-0.61
0.71
-0.68
0.92
1.00
PDE
-0.87
-0.87
-0.85
-0.57
0.49
-0.21
0.66
0.86
1.00
PJH
-0.59
-0.99
-0.99
-0.65
0.74
-0.68
0.93
1.00
0.86
1.00
PJE
-0.38
-0.98
-0.98
-0.47
0.65
-0.78
0.90
0.98
0.75
0.97
1.00
PEH
-0.60
-0.96
-0.97
-0.72
0.81
-0.70
0.96
0.99
0.84
0.99
0.95
1.00
PEE
-0.86
-0.80
-0.78
-0.45
0.34
-0.07
0.52
0.78
0.99
0.77
0.67
0.74
1.00
PRA
0.99
0.51
0.50
0.78
-0.54
-0.08
-0.47
-0.55
-0.82
-0.57
-0.35
-0.60
-0.80
1.00
En ce qui concerne les corrlations entre les variables et les axes

principaux, on constate au niveau du premier axe, une troite liaison avec
TMN, TMX, PDH, PJH si PEH (Figure 6). Au niveau de laxe secondaire on
trouve des corrlations troites avec TMO et TEE.
Figure 6. Les corrlations entre les variables et les axes principaux
Le dcompte total de lACP (Figure 7) et le dendrogramme (Figure 8)

montre que 3 types de climat se sont diffrentis : le type I Pietroasa et
Odobesti, le type II Valea Calugareasca et le Type III Bujoru.
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Bulletin de lOIV
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Figure 7. La catgorisation des centres viticoles tudis en fonction du type de climat

viticole
Figure 8. Dendogramme des types de climat
3.3. La description des types de climat

Les centres viticoles tudis ont t classs en 3 groupes climatiques
et le groupe ayant un climat tempr chaud avec des nuits trs fraches a
prsent 3 types de climat (Figure 9).
Figure 9. Les groupes et les types de climat en Roumanie
climat tempr avec les nuits trs

trs fraches
climat tempr chaud avec les

trs trs fraches avec type II
climat tempr chaud avec les nuits

trs trs fraches avec type I
climat tempr chaud avec les

trs trs fraches avec type III
climat tempr chaud avec les nuits

fraches
55
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La spcificit du rgime thermique du premier type de climat

(Pietroasa et Odobesti) est donne par les valeurs suivantes: une
temprature moyenne annuelle de 11.6 C, 2.03 jours/an avec une
temprature infrieure -15C et 25.07 jours/an avec une temprature
suprieure 30 C et une amplitude thermique juillet-janvier de 23.22C.
La variabilit entre 1991-2010 a t de 2.59C au mois de janvier et de
1.60C au mois de juillet (Figure 10).
Figure 10. La valeur des variables de climat thermique pour chaque type de climat
Par rapport au premier type de climat, le climat de la Valea

Calugareasca (le type II) a des valeurs plus grandes pour toutes les
variables avec une seule exception, variabilit 1991-2010 en juillet qui est
plus petite.
Les lments spcifiques du climat du centre viticole Bujoru, de type
III, sont des valeurs trs grandes pour : les Jours/an de temprature
maximale infrieure -15C (1.54C plus que Valea Calugareasca);
Jours/an de temprature maximale suprieur 30C (+7.60C de plus qu
Valea Calugareasca). Aussi par rapport Valea Calugareasca, la variabilit
entre 1991-2010 a t de 0.27C plus grande en juillet et de 0.16C plus
petit au mois de janvier.
Les prcipitations annuelles, exprimes en mm, en fonction du type de
climat peuvent tre classifies ainsi : 624 Odobesti et Pietroasa, 655
Valea Calugareasca et 455 Bujoru.
En terme de rgime hydrique, les lments spcifiques pour le climat
dOdobesti et Pietroasa ont t les suivants : le plus grande valeur pour
cart la moyenne en Janvier (63.82 mm) et variabilit 1991-2010 en
Juillet (57.48) mm et la plus petite valeur du rapport (Sep.+Oct.)/Juillet
(Figure 11).
Figure 11. La valeur des variables de climat hydrique pour chaque type de climat
A Valea Calugareasca on a enregistr le plus grand nombre de jours de

prcipitation en juillet (9.75) et Bujoru, toutes les variables ont les valeurs
les plus basses lexception du rapport (Sep.+Oct.)/Juillet.
4. CONCLUSIONS
Connatre le climat viticole, tant au niveau de groupe que du type
climatique, est fondamental dans le processus dcisionnel dans le secteur
vitivinicole.
Lvaluation du groupe climatique des centres viticoles roumains a
montr que :
x
du point de vue hliothermique, il y a un climat tempr (IH-1)

dans les centres viticoles de Copou et Blaj et un climat tempr
chaud (IH+1) dans les centres viticoles de Pietroasa, Odobeti,
Valea Calugareasca, Bujoru et Murfatlar ;
du point de vue nycthermique un climat trs trs frais (IF+2.2)

a t identifi dans les centres viticoles de Copou et Blaj, un
climat trs frais (IF+2.1) dans les centres viticoles de Pietroasa,
Odobeti, Bujoru i Valea Calugareasca et un climat frais dans le
centre viticole de Murfatlar.
Dans le climat tempr chaud aves les nuits trs fraches se

diffrencient 3 types de climat : type I dans les centres viticoles de
Pietroasa i Odobeti, type II dans le centre viticole de Valea Calugareasca
et dans le centre viticole de Bujoru.
La spcificit du type de climat est donne par les valeurs des
variables thermiques et hydriques.
57
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Bulletin de lOIV
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REFERENCES
DANIEL JOLY, THIERRY BROSSARD, HERVE CARDOT, JEAN CAVAILHES, MOHAMED HILAL ET PIERRE WAVRESKY. Les
types de climats en France, une construction spatiale. Cybergeo-revue europenne de
gographie http://cybergeo.revues.org/23155
HUGLIN P. 1978. Nouveau mode d'valuation des possibilits hliothermiques d'un
milieu viticole. In: Symposium International sur l'cologie de la Vigne, l, Constana,
Roumanie, 1978. Ministre de l'Agriculture et de l'Industrie Alimentaire, p.89-98.
TONIETTO J., CARBONNEAU A. 2002. Rgime thermique en priode de maturation du raisin
dans le goclimat viticole : indice de fracheur des nuits - IF et amplitude
thermique. In: Symposium International sur le Zonage Vitivinicole, 4, 2002, Avignon,
Frana. Compte Rendu du IV Symposium International sur le Zonage Vitivinicole-Tome I.
Inter Rhne e Office International de la Vigne et du Vin-O.I.V., Tome I, p. 279-289.
TONIETTO J., CARBONNEAU A.,
2004. A multicriteria climatic classification system for grapegrowing regions worldwide. Agricultural and Forest Meteorology, 124/1-2, 81-97.
La carte viticole de Roumanie, www.wineromania.com.
PRELIMINARY TESTING OF THE

CYTOSTATIC AND CYTOTOXIC
ACTION OF SOME POLYPHENOLIC
EXTRACTS OBTAINED FROM VITIS
VINIFERA
ANCUA NECHITA1, VALERIU V. COTEA2, COSTIC SAVIN1,
ROTINBERG PINCU3, BOGDAN NECHITA2, MARIUS NICULAUA4, CINTIALUCIA COLIBABA2
(1) Research and Development Station for Viticulture and Vinifications Iai
Mihail Sadoveanu Alley 48, 700489, Romania
ancuta.vasile@yahoo.com
(2) University of Agricultural Sciences and Veterinary Medicine Iai, Mihail
Sadoveanu Alley 3, Iai, 700490, Romania
(3) Institute of Biological Research Iai, Lascr Catargi 47, 700107,
Romania
(4) Oenological Research Center of Romanian Academy Iai branch,
Mihail Sadoveanu Alley 9, Iai, 700490, Romania
KEY WORDS:
extracts, skin, seed, grape marc, lees of wine, tumor cells
ABSTRACT
Numerous specific studies underline the opportunities of identifying new
anti-tumor substances from the category of vegetal extracts of
polyphenolic nature. Therefore, the research in this article aimed at
identifying potential cytostatic and/or cytotoxic agents based on a
preliminary in vitro screening, on neoplastic culture cells. In this study, 8
extracts of polyphenolic or anthocyanic nature were used, extracted from
the skins and seeds of the following grape varieties Negru de Drgani,
Arca and Chambourcine, as well as the ones obtained from the pressed
grape marc and wine lees resulted during the wine-making process of
Arca grapes.
The preliminary testing of the cytostatic and/or cytotoxic action of these
extracts was analyzed using HeLa tumor culture cells, registering the
interaction between the polyphenolic and anthocyanic structures and the
events of the proteic bio-synthesis of malign HeLa cells and their impact on
the concentration of the total cellular proteins, on the proteic evolution
and on the development of culture cells.
The obtained results underlines the extraordinary cytostatic and cytotoxic
potential of polyphenolic extracts obtained from the seeds of Negru de
Drgani, Arca and Chambourcine grape varieties (Bulletin de lOIV, 2013,
vol. 86, n. 983-984-985, p.59-74).
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1. INTRODUCTION
The efficiency of antineoplastic chemotherapy is still relatively low,
which explains the studies focus on optimising it, by discovering new
oncochemotherapeutic agents which preferentially act on neoplastic cells.
A large number of specialised studies highlight the timeliness of
identifying new antineoplastic preparations belonging to the category of
polyphenolic-like vegetal extracts. Black grapes store a complex mix of
compounds whose polyphenolic structure is easy to extract, and they are
primarily found in the seeds and the skin of the grapes from which they are
taken, in musts and wines, during the maceration process (ARDEA et al.,
2010; RIBEREAU-GAYON et al., 2006). The interest in this group of
metabolites, representing a class of over 8000 compounds, is justified by
the
biological
characteristics
which
have
the
following
roles:
anti-inflammatory, anti-oxidant (SANCHES et al., 2009; JUN et al, 2009;
SERUGA et al., 2011), antimicrobial (CHUNXIA et al., 2006; DOUGHARI et
al., 2007, HISANORI et al., 2001), antineoplastic (HAKIMUDDIN et al.,
2004; FINLEY et al., 2005, CHUNG et al., 1993) anti-estrogenic
(BROWNSON et al., 2002).
The identification of new oncostatic agents required the drafting of
screening programmes designed to provide practical information for the
characterisation of new antineoplastic agents. Following the review of
specialised literature, the present paper uses a pharmacodynamic
experimental research protocol, which allowed the preliminary testing of the
cytostatic and/or cytotoxic action of some polyphenolic or anthocyanic
extracts, from grape seeds and skin, as well as from grape marc and lees of
wine. The tests were carried out on HeLa tumoral cell cultures, examining
the interaction of the poliphenolic and anthocyanic structures of extracts
during the biosynthesis process of proteins by heLa malignant cells, their
impact on total cell protein concentrations, on the protein dynamics
recorded throughout the evolution of cultures and on the development of
cultures.

2.1. Materials
The in vitro pre-screening circuit contains a range of 8 vegetal extracts
obtained from the seeds, skins, grape mark and lees of wine belonging to
the Negru de Drgani, Arca and Chambourcine wine types. The
codification system of polyphenolic extracts is outlined in Table 1.
Table 1. The codification of polyphenolic extracts used in the study
Extract
Extract
Extract
Extract
Extract
Extract
Extract
Extract
Polyphenolic extracts
seeds Negru de Drgani
seeds Arca
seeds Chambourcine
skins Negru de Drgani
skins Arca
skins Chambourcine
grape mark Arca
lees of wine Arca
Coding
EPF2-ND
EPF3 - A
EPF6 - Ch
EAN9 - ND
EAN10 A
EAN14 Ch
ET31 - A
ED44 - A
Testing Of The Cytostatic And Cytotoxic Action Of Some Polyphenolic Extracts
The vegetal material used was preconditioned, being sorted, dried and
minced to the size of 1-2 mm, and in order to remove the lipophilic
substances (volatile oils, waxes) it was degreased with ethyl ether at a ratio
of 1 g of vegetal material, 20 mL of solvent.
The extraction process was carried out in a continuous system in the
Soxhlet machine, using ethyl alcohol as a solvent at a ratio of 1/10 (vegetal
material (g)/solvent (mL). The duration of the extraction process varied,
depending on the time required for using up the vegetal material (48 72
hours), and the temperature was constant at 78C.
2.2. The HPLC analysis

The phenolic compounds of vegetal alcoholic extracts were analysed
using a HPLC Shimadzu. The system is fitted with a Shimadzu Proeminence
SPD-M20A (DAD) photodiode, a detector (scanning range: 200-380 nm,
with a 1.2 nm slot, an acquisition rate of 1.5625 Hz and a flow in the cell
temperature of 40C.
The phenolic compounds were separated on two chromatographic
columns, Chromolith Performance RP-18e, 100 mm 4.6 mm, Merck,
combined with the Guard Cartridge Chromolith RP-18e 54.6 mm
precolumn. The column temperature was controlled using a CTO-20AC
oven. Two aqueous substances of 1% methanol and 50% methanol,
acidified with trifluoroacetic acid (TFA) la pH = 2.152.20 were used as
solvents.
The characterisation of the peak and the quantitative determination of
polyphenolic compounds were carried out by the UV spectrum connected to
256, 280, 324 and 365 nm. The phenolic compounds were identified
according to the elution order and the retention times of the standard pure
compounds.
2.3. Determining the total polyphenols

The total polyphenols (TP) in alcoholic extracts were determined using
the spectrophotometric method (SINGLETON et al., 1965), the
concentrations being expressed in gallic acid equivalents/L (GAE/L) in
relation to the standard curve.
2.4. Determining the dry substance

The dry substance of concentrated polyphenolic
determined gravimetrically in platinum crucibles.
extracts
was
2.5. Determining the anthocyans

Anthocyans were determined using the Riberau-Gayon and Stonestreet
method, 1965.
2.6. Testing the cytostatic and/or cytotoxic activity

The cytostatic and/or cytotoxic activity was tested after the vegetal
alcoholic extracts have been concentrated in a rotary evaporator at a
temperature of 30C in order to remove ethyl alcohol.
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The biological material used in the in vitro testing experiments of the

cytotoxic and cytostatic effect consisted in stabilised cultures of HeLa
cancerous cells from a uterine cervix human carcinoma, not contaminated
with mycoplasma, and being kept in a DMEM (Dulbecos Modified Essential
Medium, Biochrom AG, Germany) growth medium, supplemented with 10%
foetal serum, 100 g/mL streptomycin (Biochrom AG, Germany), 100
UI/mL penicillin (Biochrom AG, Germany) at a density of 5x105 cells, in an
atmosphere with 5% CO2, at 37oC (DOYLE et al., 1998; LEITER et al.,
1965).
When HeLa cells reached the monostate stage, they were detached, in
order to obtain the cell mass required for in vitro investigations, using a
trypsin solution 0,25% and EDTA 0,02% (ethylenediaminetetraacetic acid,
Biochrom AG, Germany) resuspended in a normal medium and centrifuged
at 1800 rpm for two minutes. The volumes of 2 mL of cell suspension with a
density of 1x105 cells/mL were inoculated in the test tubes, which were
maintained at various time spans under the same environmental conditions
in the incubator. 24 hours after the start of the experiment, when the
monolayer stage of daughter cultures was reached, the growth medium of
the test tubes was left to settle and replaced either with a normal one (in
case of cultures that were used as control), or with one containing the
polyphenolic bioactive testing samples, in different doses (15-45 g /mL).
After 24 and respectively, 48 hours of in vitro development, the
medium was left to settle, the cell layer was washed with PBS (Phosphate
Buffered Saline), and then subjected to analysis methods to determine the
total protein content, i.e. the Lowry method, modified by Oyama (LOWRY et
al., 1951; OYAMA et.al., 1956).
2.7. Statistic analysis

For each cell culture category and time span, five tubes of flasks of
culture were used, which is the minimum number required for the statistical
calculation using the Students t test (CANN A.J. et.al., 2002).
63

3.1. Characterising alcoholic extracts
In the alcoholic stage, the eight extracts used in the study were
analysed by high-performance liquid chromatography (HPLC) in order to
identify the phenolic compounds. The data obtained are presented in tables
2, 3 and 4.
Table 2. Hydroxybenzoic acids identified in analysed extracts
parametasalycilic vanillic gallic syringic gentisic
Polyphenolic
hydroxybenzoic hydroxybenzoic
acid
acid
acid
acid
acid
extracts
acid (mg/L)
acid (mg/L)
(mg/L) (mg/L) (mg/L) (mg/L) (mg/L)
EPF2-ND
1.045
0.206
56.124
1.008
7.794 32.537
EPF3 - A
3.448
2.287
52.280
2.214 12.452 49.646
EPF6 - Ch
3.498
0.341
70.146
0.428 11.066 50.826
EAN9 - ND
0.200
1.637
0.959
1.148
5.948
0.835
EAN10 A
0.088
0.995
1.443
1.514
0.432
0.732
EAN14 - Ch
0.077
30.971
0.877
1.184
2.798
2.116
ET31 - A
0.177
2.174
0.663
0.069
0.000
ED44 - A
3.182
78.827
3.279
0.103
2.604
0.000
Table 3. Hydroxycinnamic acids identified in analysed extracts
Polyphenolic
extracts
EPF2-ND
EPF3 - A
EPF6 - Ch
EAN9 - ND
EAN10 A
EAN14 - Ch
ET31 - A
ED44 - A
cafeic acid, para-cumaric acid ferulic acid, sinapic acid,

(mg/L)
(mg/L)
(mg/L)
(mg/L)
0.409
4.562
0.988
0.329
0.447
4.563
0.961
0.366
0.503
4.575
0.973
0.375
7.494
0.978
1.229
7.613
0.968
1.732
0.547
6.882
1.850
2.573
0.561
0.197
0.692
0.161
0.036
clorogenic
acid (mg/L)
4.970
3.513
3.676
0.047
0.910
Table 4. The trans-resveratrol, non-hydrolysable tannins and flavones identified in analyzed

Polyphenolic
extracts
EPF2 - ND
EPF3 - A
EPF6 - Ch
EAN9 - ND
EAN10 A
EAN14 - Ch
ET31 - A
ED44 - A
transresveratrol
(mg/L)
2.435
2.427
2.433
3.220
3.337
3.725
0.007
0.265
non-hydrolysable tannins
catechin
epicatechin
(mg/L)
(mg/L)
9.319
3.584
3.949
3.691
2.162
3.890
7.435
20.596
1.969
20.623
14.164
11.696
5.606
6.818
0.689
0.063
flavones
rutin
Quercitin
(mg/L)
(mg/L)
0.749
1.752
1.074
1.529
1.125
1.514
3.700
1.656
4.051
11.287
25.588
1.675
5.575
2.045
0.849
12.305
Analyzing the data of table 2, it can be noticed that the main

hydroxybenzoic acid, the gallic acid, had values between 7.794-12.452
mg/L, the lowest values being recorded in polyphenolic extracts obtained
from seed grapes of the Arca (12.452 mg/L) and Chambourcin types
(11.066 mg/L).
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Salicylic acid, identified in relatively large quantities in skin and seed

extracts, could not be well distinguished in the grape marc extract because
of the tannin interference. In the lees of wine extract it could be identified in
very large quantities compared to the other hydroxybenzoic acids.
In the analysed extracts, other hydroxybenzoic acids were also
identified, e.g.: p-hydroxybenzoic acid, m-hydroxybenzoic acid and the
vanillic and gentisic acid. Compared to the extracts obtained from seeds and
skin, in the grape marc and lees of wine extracts the m-hydroxybenzoic acid
was not identified, because it may have been damaged during the
maceration process.
By the HPLC analysis of polyphenolic extracts, several hydroxycinnamic
acids were also found, such as the caffeic, p-coumaric, ferulic sinapic and
chlorogenic acids. Contrary to hydroxybenzoic acids, hydroxycinnamic acids
can be found in larger quantities in the extracts obtained from skin and in
lower quantities in those obtained from seeds.
In case of extracts obtained from skin, the highest values of
hydroxycinnamic acids were recorded in case of the para-coumaric acid, of
6.882-7.613 mg/L and the chlorogenic acid, of 3.513-4.970 mg/L. The
ferulic acid concentrations had very close values, except the EAN14 Ch
extract, with 1.,580 mg/L.
Besides the phenolic acids, other phenolic compounds were also
identified in the studied extracts, like trans-resveratrol, non-hydrolysable
tannins, and some flavonoids (table 4). It was noticed that there was a
higher concentration of trans-resveratrol in the extracts obtained from skin
(between 3.22 and 3.73 mg/L) compared to the extracts obtained from
seeds.
Regarding the catechin content, the great variation range is to be
noticed, from 0.680 mg/L in the lees of wine extract to 14.164 mg/L in the
skin extracts of the Chambourcine type. In case of epicatechin, much larger
quantities were identified in extracts obtained from skin.
Among flavonoids, rutin and quercetin were identified. They were both
found in larger quantities in extracts obtained from skin. Rutin reached the
highest concentration in the EAN14-Ch extract (25.588 mg/L), and
quercetin in the EAN10A extract (11.282 mg/L).
65
3.2. Characterising concentrated extracts

Concentrated vegetal extracts obtained from seeds, skin, grape marc
and lees of wine were also characterised regarding the content of total
polyphenols, anthocyans, dry substance, ash and pH (table 5). It was found
that polyphenolic extracts obtained from seeds have a concentration in total
polyphenols (gallic acid) of 25.3 g/L, and the extracts obtained from grape
skin have an anthocyan content of 2293.7 grams of gallic acid/L. The
extracts obtained from the by-products resulted after the wine-making
process (grape marc and lees of wine) were characterised by a low content
of both polyphenols and anthocyans.
Table 5. Physical and chemical characteristics of concentrated polyphenolic extracts
Polyphenolic
extracts
EPF2 - ND
EPF3 - A
EPF6 - Ch
EAN9 - ND
EAN10 A
EAN14 - Ch
ET31 - A
ED44 - A
Parameters analyzed
Dry substance,
Total polyphenols, g Anthocyans, g
mg/mL
gallic acid /L
gallic acid /L
34.0
19.0
48.8
25.3
67.4
27.5
141.6
9.3
1463.0
138.6
11.6
2293.7
124.8
16.5
3133.9
41.6
4.4
17.5
29.0
1.8
17.5
pH
5.6
5.5
5.5
5.7
5.6
5.4
5.5
5.6
Different values were also noticed as regards the amount of dry

substance of extracts obtained from seeds and skin, i.e. 48.8 and 138.6
mg/mL, respectively. The different values of dry substance suggest the
complex structural nature of the polyphenolic extracts obtained, and this is
why the appreciation of the cytostatic and/or cytotoxic action in relation to
the constant parameter, represented by the dry substance (mg/mL), was
considered correct. Thus, in designing the work protocol, the concentration
fields used in experiments were calculated according to this parameter.
3.3. The results of testing the cytostatic and/or cytotoxic

action on the studied extracts
In a first test, the interaction of polyphenolic and anthocyanic
structures during the proteic biosynthesis of HeLa malignant cells was
examined, as well as their impact on the concentration of total cell proteins,
on the proteic dynamics recorded throughout the evolution of cultures and
on the development of cultures, the appreciation of the reactivity of HeLa
cells to the action of these polyphenolic compounds being related to the
experimental control variant.
The average values of assessment indices, determined at the different
ages of cultures, are presented in table 6. From the analysis of the
presented date, it can be observed that the evolution of cultures that are
used as control is marked, at intervals of 24, 48 and, respectively, 72 hours
of average values of the concentration of total proteins of 148.5, 212.3 and,
respectively, 298.5 g protein/culture.
The HeLa cultures treated with extracts obtained from seeds (EPF2ND, EPF3 A, EPF6 Ch) were characterised at the age of 48 and,
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respectively, 72 hours by protein concentrations of 130.5, 125.5, 100.7

g/culture and, respectively, of 126.5, 84.5, 34.5 g/culture.
Compared to the control protein values, significant decreases in the
cell protein loads were noticed, exceeding the significance threshold, the
extent of the decrease in the protein concentrations, during the evolution of
HeLa cultures in the growth medium containing one of the extracts, which
was maintained at the end of the 48 hours of polyphenolic treatment,
emphasising the strong protein synthesis inhibitor impact.
Table 6. Protein concentration (g protein/culture) of HeLa tumoral cell cultures, of different
ages, while growing in the presence of polyphenolic extracts (30,0 g/mL)
48 hours
72 hours
(24 hours of treatment)
p<
XES
XES
t
XES
t
p<
298.516.0
Control sample
148.5 9.0
212.3 10.4
8.01 0.001
EPF2-ND
148.5 9.0
130.5 10.5 5.53 0.001
126.514.4
EPF3 - A
148.5 9.0
125.5 9.0 6.33 0.001
84.5 12.1 10.70 0.001
EPF6 Ch
148.5 9.0
100.7 9.5 7.75 0.001
34.5 3.6 16.14 0.001
0.39
N.S.
EAN9 - ND
148.5 9.0
225.5 13.0 0.79 N.S.
306.211.9
0.77
N.S.
EAN10 A
148.5 9.0
205. 8 9.5 0.46 N.S.
314.313.0
304.3 5.7
0.34
N.S.
EAN14 - Ch
148.5 9.0
215.8 10.5 0.24 N.S.
263.3 5.0
2.11
N.S.
ET31 - A
148.5 9.0
190.5 11.0 1.44 N.S.
284.5 13.82
0.67
N.S.
ED44 - A
148.5 9.0
200.6 12.5 0.72 N.S.
Note: Five replicates have been made for each measure
Experimental
sample
24 hours
The grape marc (ET31 A) and lees of wine (ED44 A) extracts did
not condition, following the in vitro treatments with a similar dose, the
same inhibitor impact on the protein synthesis of HeLa cells the decreases
in the protein content being insignificant, and those obtained from skin
(EAN9 ND, EAN10 A i, EAN14 Ch) induced even a positive direction
modulation, of a very limited extent, of the cell protein biosynthesis.
In figure 1 we present the dynamics of the protein synthesis process of
HeLa cell cultures used as control and treated with polyphenolic extracts, of
a 30.0 g/mL dose.
Figure 1. The dynamics of the protein synthesis process of HeLa cell cultures used as control
and treated with polyphenolic extracts, of a 30.0 g/mL dose
The progressive quantitative increase in the total proteins during the

evolution of HeLa cell cultures used as control shows the typical aspect of
protein dynamics (an upward direction route and with a wider and wider
range), the emphasised characteristics demonstrating the gradual increase
in protein synthesis and probably also in cell proliferation which
ensures, in fact, their normal development.
The quantitative variations of total proteins were wide and their
direction was always negative in case of HeLa neoplastic cells treated with
polyphenolic extracts obtained from seeds, minor in case of HeLa neoplastic
cells treated with extracts obtained from grape marc and lees of wine and
sometimes with a positive direction in case of the action of skin extracts.
The direct interaction of the tested extracts with the HeLa neoplastic
cells also conditions the development extent of cell cultures, which is shown
by the data presented in table 7.
67
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Table 7. The effect of some polyphenolic extracts, of a 30.0 g/mL dose, on the
development of HeLa cancerous cell cultures
24 hours
48 hours
Experimental Development of Development of Inhibiting of
cellular cultures cellular cultures
cellular
variant
(%)
(%)
cultures (%)
Control
sample
EPF2-ND
EPF3 - A
EPF6 Ch
EAN9 - ND
EAN10 A
EAN14 - Ch
ET31 - A
ED44 - A
72 hours
Development of
Inhibiting
cellular cultures
of cellular
(%)
cultures
(%)
100
100
100
100
100
100
100
100
100
100
100
61.47
59.11
47.43
106.22
96.94
101.65
89.73
94.49
38.53
40.89
52.57
0
3.06
0
10.27
5.51
42.38
28.31
11.56
102.59
105.30
101.94
88.21
95.31
57.62
71.69
88.44
0
0
0
11.79
4.69
Compared to the normal development of HeLa standard cultures, taken

as a standard 100% value, the action of major, minor or negligible
disturbance of the protein biosynthesis induced by the tested extracts is
related to a corresponding development of cell cultures of 61.4%, 59.1%,
47.4%, 106.2%, 102%, 89.7%, and 94.4%, at the age of 48 hours when
we witness, in case of extracts from grape marc and Arca lees of wine,
even a minimal and negligible increase in the development of cell cultures.
Thus, for the first 48 hours of development, it is estimated that the
polyphenolic and, respectively, the anthocyanic agents from seeds and from
the grape skins, respectively, ensure, on the one hand, a moderate
inhibition of the development of cell culture, with a significant statistic effect
and a less significant cytostatic effect (38.6%, 40.9%, 52.6%, in case of
seed extracts) and, on the other hand, a minimal and insignificant
inhibition, both statistical and cytostatic, of the development of HeLa
cultures, in case of the treatment with extracts obtained from skin.
By extending the investigation time of HeLa cell cultures to 72 hours, a
considerably reduced development of cultures treated with seed extracts,
EPF2ND, EPF3 A i EPF6Ch (42.6%, 28.4% and 11.6%) was noticed,
which allows to estimate a major inhibition, very significant statistically and
cytostatically, of polyphenolic extracts (57.8%, 71.7% and 88.6%) making
it possible to classify them according to the cytostatic potential: EPF6 Ch,
EPF3 A and EPF2-ND).
In order to prove the reproducible nature of the data obtained and to
emphasise the dependence of the cytostatic potential on the treatment
dose, another in vitro experimental model was designed, observing the
conditions of the first test (the same cell line, thermal ambient and the
same extracts).
Within this model the cell reactivity extent to higher (45 and 60
g/mL) and lower (15 g/mL) doses compared to the one initially used (30
g/mL) was examined, the results obtained being shown in table 8.
69
Table 8. Protein concentration (g protein/culture) of HeLa tumoral cell cultures, of different

ages, while growing in the presence of polyphenolic extracts, in different doses of in vitro
treatment
Experimental
sample
24 hours
48 hours
Control sample
X ES
165.2 7.5
X ES
245.5 16.2
EPF2-ND (15 g)
165.2 7.5
EPF2-ND (30 g)
EPF2-ND (45 g)
EPF3 A (15 g)
72 hours
p<
X ES
307.4 12.9
120.8 10.5
6.46
0.001
165.2 7.5
101.6 10.0
7.57
EPF3 A (30 g)
165.2 7.5
165.2 7.5
165.2 7.5
100.5 8.9
110.5 9.0
95.5 8.5
7.85
7.30
8.20
EPF3 A (45 g)
165.2 7.5
90.8 9.1
EPF6 Ch (15 g)
165.2 7.5
105.5 8.5
EPF6 Ch (30 g)
165.2 7.5
EPF6 Ch (45 g)
p<
91.9 11.1
12.68
0.001
0.001
25.9 11.3
16.38
0.001
0.001
0.001
0.001
24.7 3.0
48.8 13.7
23.0 9.0
21.31
15.87
18.04
0.001
0.001
0.001
8.32
0.001
19.1 2.5
21.91
0.001
7.74
0.001
32.0 2.7
20.86
0.001
100.0 9.5
8.33
0.001
23.2 3.6
21.30
0.001
165.2 7.5
91.4 9.0
7.65
0.001
17.8 1.7
22.23
0.001
EA9 ND (60 g)
165.2 7.5
231.5 16.2
0.61
N.S.
247.9 7.6
3.98
0.01
EAN10A (60 g)
165.2 7.5
225.8 9.5
1.05
N.S.
240.5 6.5
4.63
0.002
EAN14Ch (60 g)
165.2 7.5
240.5 15.5
0.22
N.S.
222.3 11.8
4.87
0.002
ET31 A (60 g)
165.2 7.5
230.7 12.5
1.18
N.S.
213.5 10.2
5.72
0.001
ED44 A (60 g)
165.2 7.5
185.5 11.5
3.02
0.02
193.5 4.4
8.35
0.001
Note: Five replicates have been made for each measure
The data presented in table 8 reveals that the evolution of the cultures
used as control is marked, at 24, 48 and 72 hours, respectively, by average
values of the total protein concentration, which, by their gradual growth,
sustain the increase in protein synthesis, related to the increase in the cell
multiplication rate, the factors inherently leading to the normal
development of cultures used as control.
In HeLa tumoral cultures treated for 24 and 48 hours, respectively,
with the products used in the study, it is noticed that, at statistic and
cytostatic level, there is a different reactivity spectrum of the protein
biosynthesis process so that, at the initial dose of 30 g/mL, the
polyphenolic extracts obtained from seeds, EPF2-ND, EPF3 A and EPF6 Ch,
significantly disturb the cell protein synthesis (over 50% inhibition of the
process), which is proven by the significant decreases in the protein cell
content.
The results obtained allowed to divide the tested extracts in two
categories, according to the level of their cytostatic potential expressed on
the cancerous cell cultures. A first category is that of agents with a major
cytostatic potential (of about 90%) and comprises polyphenolic extracts
obtained from the seeds of the three types of grape vine (Negru de
Drgani, Arca and Chambourcine), and the second category comprises
extracts obtained from the skin of Negru de Drgani, Arca and
Chambourcine grapes, as well as the extracts from grape marc and lees of
wine. The last 5 tested extracts have a negligible disturbing effect, of about
12% at the dose of 30 g/mL and maximum 38%, being considered
inefficient from a cytostatic point of view.
Thus, the reproducible nature of the action of tested extracts was
proven, be it significant or insignificant from a cytostatic point of view, and
the effect cannot be due to hazard, but it expresses or not the interference
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Bulletin de lOIV
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of agents with the complex process of cell protein synthesis.

Compared to the protein values of cultures used as control, treating
the cells with the minimum dose of EPF2ND, EPF3A and, respectively,
EPF6Ch (15 g/mL) is followed by clear negative quantitative variations of
total proteins, the decreases reaching maximum levels of up to 60% at 48
hours. The protein synthesis inhibitor potential is amplified with increasing
the dose, when the cytostatic significance is the highest when their action
increases with 20% in the first stage (48 hours) and with over 50% in the
last stage (72 hours), not detecting notable differences in the cytostatic
potential of the 3 samples, which suggests a similar qualitative and
quantitative content.
Testing the extracts obtained from skin (EA9ND, EAN10A, EAN14
Ch), as well as those obtained from grape marc and lees of wine (ET31A i
ED44A) in the doses mentioned above reveals moderate decreases in the
protein content, not reaching the cytostatic significance of the 50%
threshold.
The paragraphs below show the results obtained after investigating the
effect of the different extract doses on the development of HeLa neoplastic
cell cultures, subjected to the 24-hour and 48-hour treatment, respectively
(table 9).
71
Table 9. Anti-tumoral impact of biopreparations containing polyphenolic extracts, in different

treatment doses, on the development of HeLa cultures
Experimental
variant
24 hours
48 hours
Development of Development of Inhibiting of
cellular cultures cellular cultures
cellular
(%)
(%)
cultures (%)
72 hours
Development Inhibiting of
of cellular
cellular
cultures (%) cultures (%)
Control sample
100
100
100
EPF2-ND (15 g)
100
49.21
50.79
29.90
70.10
EPF2-ND (30 g)
100
41.38
58.62
8.43
91.57
EPF2-ND (45 g)
100
40.94
59.06
8.04
91.96
EPF3 A (15 g)
100
45.01
54.99
15.88
84.12
EPF3 A (30 g)
100
38.90
61.10
7.48
92.52
EPF3 A (45 g)
100
36.99
63.01
6.21
93.79
EPF6 Ch (15 g)
100
42.97
57.03
10.41
89.59
EPF6 Ch (30 g)
100
40.73
59.27
7.55
92.45
EPF6 Ch (45 g)
100
37.23
62.27
5.79
94.21
EA9 ND (30 g)
100
106.22
102.59
EA9 ND (60 g)
100
94.30
5.70
80.64
19.36
EAN10A (30 g)
100
96.94
3.06
105.30
EAN10A (60 g)
100
91.98
8.02
78.24
21.76
EAN14Ch (30 g)
100
101.65
101.94
EAN14Ch (60 g)
100
97.96
2.04
72.32
27.68
ET31 A (30 g)
100
89.73
10.27
88.21
11.79
ET31 A (60 g)
ED44 A (30 g)
ED44 A (60 g)
100
100
100
93.97
94.49
75.56
6.03
5.51
24.44
69.45
95.31
62.95
30.45
4.69
37.05
The monitoring and quantification of the effect of the different doses of

the tested extracts on the development of HeLa cell cultures showed a
major inhibition, significant both statistically and cytostatically, under the
action of polyphenolic extracts obtained from seeds, where a progressive
increase of in vitro cytostatic potential, expressed by inhibiting the
development process of cell cultures was recorded, as the treatment dose
was increased from 15 to 45 g/mL 24 hours.
If at the 15 g/mL dose, the inhibition of 48 hour HeLa cultures,
treated 24 hours is about 50%, the increase of the dose to 30 g/mL is
accompanied by a slight increase in their efficiency on the development
level of HeLa cell cultures, to about 60%. The use of the superior dose of 45
g/mL in an in vitro 24 hour anti-tumoral treatment, for the 3 extracts
obtained from seeds, was related to a new and slight increase in the
efficiency of their cytostatic impact, the results supporting a rapid induction
of the effect on the HeLa cells.
A picture with a similar direction, but a dissimilar extent, can also be
noticed in the results recorded after the in vitro 48 hour cytostatic
treatment, the 72 hour HeLa cell cultures being severely affected as
regarding their development.
This possibility to optimise cytostatic efficiency confirms, on the one
hand, the pharmacodynamic action spectrum and, on the other hand, it
suggests the practical importance of grape seeds of the Negru de
Drgani, Arca and particularly the Chambourcine type, as a source of
obtaining and applying the bioactive polyphenolic principles.
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Bulletin de lOIV
(Vol. 86, n983-984-985)
4. CONCLUSIONS
Following the preliminary testing of the cytostatic and/or cytotoxic
action of some polyphenolic extracts obtained from Vitis Vinifera, it was
noticed that a major cytostatic potential, of around 90%, can be attributed
to seed extracts from the Negru de Drgani, Arca and particularly the
Chambourcine types. In these cases, the dose-effect relationship has a real
nature, with the possibility of a limited optimisation of the effect, by
increasing the dose, leading to the manifestation of a significant cytostatic
potential.
Compared to the polyphenolic extracts obtained from seeds with a
maximum cytostatic potential and with a possible biomedical valorification,
those obtained from skin, grape marc and lees of wine do not induce an
inhibition of the development of HeLa cell cultures, which do not prove to be
cytostatically active.
ACKNOWLEDGMENTS
This work was co financed from the European Social Fund through Sectoral
Operational Programme Human Resources Development 2007-2013, project
number POSDRU/I.89/1.5/S62371 "Postdoctoral School in Agriculture and
Veterinary Medicine area".
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73
AUTOCHTONOUS SACCHAROMYCES
CEREVISIAE STRAINS ISOLATED
FROM VALEA CALUGAREASCA
VITICULTURAL CENTER DESTINATED
FOR THE QUALITATIVE RED WINES
PRODUCTION
BRINDUSE ELENA, TUDORACHE AURELIA, FOTESCU LAURA
Research and Development Institute for Viticulture and Enology, Valea
Calugareasca, Valea Mantei Street, No.1, 107620, Prahova district,
Romania, elabrinduse@yahoo.com
KEY WORDS: Yeast strain, Saccharomyces, Fermentation, Wine, Sensorial analysis,
Romania, Valea Calugareasca viticultural center, Romania
ABSTRACT
In recent years, we can observe growing interest on using new
autochthonous or local selected yeasts strains that are potentially better
adapted to their local environments and can enhance typical sensory
properties of the wines produced in a given region.
In Romania, several works had reported the biodiversity of the yeast in
different vineyards and the using of autochthonous yeast starter in order
to improve the characteristics of Romanian wines.
In this work, 15 indigenous Saccharomyces cerevisiae strains were
evaluated in order to determine their influence on the physicochemical
composition and sensorial properties of the Pinot noir and Cabernet
Sauvignon wines.
Significant differences were noted among the yeast strains in relation with
the studied parameters. The locally identified yeast strains were found to
have the same quality compared with commercial yeast strains. In some
cases, these strains were found to be better than commercially yeast used
as control (Bulletin de lOIV, 2013, vol. 86, n. 983-984-985, p.75-84).
76
Bulletin de lOIV
(Vol. 86, n983-984-985)
1. INTRODUCTION
The composition and quality of wines are closely related to the yeast
used for fermentation (Fleet H., Heard G.M., 1993; Herraiz, G. si col., 1990;
Gill J.V. si col., 1990). The selection of the yeast strains with characteristics
of high quality from the area of origin is an important goal of the wines
producers.
These local yeasts are more competitive since they are adapted to
their local environments and to local winemaking conditions (Degre R.,
1993; Matilde Maqueda, 2011). They provide the maintenance and even the
increasing of the typical sensorial properties of the wines (Capece A. si col.,
2010; Herjavec S. si col., 2003; Vilanova M. si col., 2005).
The criteria for the selection of the yeast strains are defined according
to the specificity of the viticultural area and the destination of wines.
The objective of this study was to evaluate the influence of 15
indigenous yeasts strains on the physicochemical composition and sensorial
properties of the Pinot noir and Cabernet Sauvignon wines.
The selection of the yeasts strains was performed by the Research
Institute for Viticulture and Enology, Valea Calugareasca belonging to the
vineyards of the Appelation of Controlled Origin Dealu Mare (Grand Hill in
Romanian language), a wine producing area in Romania recognized mainly
for the qualitative red wines.

The indigenous Saccharomyces cerevisiae yeast strains belonged to
the microorganisms collection of The Research Institute for Viticulture and
Oenology, Valea Calugareasca. They were isolated from Dealu Mare
vineyards at different fermentation stages over three vintages.
The different strains were designated from PN S1 to PN S7 in case of
the strains used for the fermentations of Pinot noir wines and from CS S1 to
CS S8 for the strains used for Cabernet Sauvignon wines.
The evaluation of the yeast strains features was performed in
laboratory conditions based on the fermentative (period of latency,
fermentation kinetics) and technological traits (features of fermented mash,
tolerance to alcohol, fermentation temperature), and at the microproduction
level based on the oenological characteristics (compositional profile, sensory
profile).
Microfermentations were performed on wine variants of 40 Kg using
the same grape varieties which led to the selection of strains. The classic
vinification with the separation of fractions at the 1.010 density was done.
The influence of the yeast strains on the wine compositional and sensorial
qualities was evaluated at the end of alcoholic fermentation.
The control was represented by a commercial yeast strain for red
wine production, respectively Fermactive RC.
The following observations were performed in accordance with official
International Organization of Vine and Wine practices (Recueil International
Autochtonous Saccharomyces Cerevisiae Strains
77
des Methodes dAnalyses): alcoholic strength, total acidity, volatile acidity,

reducing sugar, unreducing extract), the polyphenolic composition (FolinCiocalteu index, anthocyanins) and the chromatic characteristics (Color
intensity, hue). Organoleptic analysis of the wines was performed by
sensorial descriptive method. Determinations were repeated three times.
On the basis of the obtained results, the composition and the
sensorial profiles for each wine were realized.
Experimental data were statistically analyzed using the analysis of
the principal components, the analysis of variance (ANOVA), F test and limit
differences based on the "XLSTAT" programme.
3. RESULTS AND DISCUSSIONS

3.1. Evaluation of the yeast strains in laboratory conditions
3.1.1. Fermentative and technological characteristics
The analyzed yeast strains are characterized by a short latency stage
(<24 hour), a short to medium, medium or slow fermentation kinetics. The
must is clear, with a deposit of creamy-white or yellowish-white, fine, sunk
or granular, with a very good separation from the glass walls of
fermentation tanks, in a low or moderate amount. The foam is fine, in a law
amount. A single strain, PN S4 didnt produce foam (Tab. 1).
S1
S2
S6
S1
S6
S7
short
(18
20 h)
15% 16%
vol.
10-35
PN S3
PN S7
CS S8
Short
(15
17 h)
14% 15% vol
PN S4
short
(18 h)
short
(19 20 h)
Quantitative
assessment
S5
S2
S4
S5
Aspect
PN
CS
CS
CS
Production of
foam
Aspect
PN
PN
PN
CS
CS
CS
10-30
short/
medium
Characteristics of fermented must

Deposit
Must aspect
up to
17.5%
vol.
Fermentation
kinetics
Tolerance to
alcohol
CS S3
short
(18 h)
Fermentation
temperature
Yeast
strain
Latency stage
Table 1. Characteristics of the musts fermented by different yeast strains
clear
creamywhite, fine,
compacted,
very good
separation
moderate
amount
fine, in a
low
amount
slow
clear
creamywhite, fine,
sunk, very
good
separation
moderate
amount
fine, in a
low
amount
15-30
medium
clear
moderate
amount
fine, in a
low
amount
15% vol
15-30
medium
clear
low amount
not
present
15% vol
15-30
medium
clear
low amount
fine, in a
low
amount
yellowishwhite, fin,
sunk, very
good
separation
creamywhite, fin,
compacted,
very good
separation
creamywhite,
granular,
good
separation
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(Vol. 86, n983-984-985)
3.2. Evaluation of the yeast strains at the microproduction

level
3.1.1. General wine composition
Regarding the Pinot noir wines, in comparison with the control
sample, the strains PN S4 produced significantly higher levels of alcohol
(p<0.05), which is of interest in the production of high quality wines,
whereas lower content was found in the sample fermented by PN S6 strain
(p<0.01). This last strain showed also, a decrease in total acidity (p<0.01).
The wines fermented by PN S2 (p<0.05), PN S3 and PN S4 (p<0.01)
strains had a significantly higher content of unreducing extract. The lower
content was found in wines fermented by PN S5 and PN S6 strains (p<0.01)
(Tab. 2).
Table 2. Physicochemical parameters of Pinot noir wines obtained by using eight different
wine yeasts
Yeast
strain
PN
PN
PN
PN
PN
PN
PN
S1
S2
S3
S4
S5
S6
S7
Total acidity
(g/l H2SO4)
Mean
6.5
6.1
6.2
6.1
6.2
4.8
5.8
B
B
SD
0.21
0.07
0.00
0.07
0.00
0.99
0.28
Volatile
acidity
(g/l
CH3COOH)
Mean
SD
0.27
0.01
0.30
0.01
0.28
0.01
0.25
0.03
0.27
0.01
0.25
0.03
0.28
0.01
Residual
sugar
(g/l)
Mean
1.98
1.87
1.83
1.85
1.97
1.99
1.96
Alcohol
(% volum)
SD
0.05
0.03
0.06
0.04
0.04
0.06
0.04
Mean
12.82
13.01
12.95
13.24
13.15
11.70
12.97
a
B
SD
0.06
0.07
0.03
0.23
0.17
0.86
0.04
Unreducing
extract
(g/l)
Mean
24.80
25.37
25.93
26.42
23.57
23.85
24.90
a
A
A
B
B
SD
0.07
0.47
0.87
1.22
0.80
0.60
0.14
A, B: p<0.01; a, b: p<0.05 indicate the significance of the comparison in the same row
Concerning Cabernet Sauvignon wines, compared to the control, the

strains CS S1, CS S2, CS S3 and CS S7 (p<0.01) produced significantly
greater amounts of alcohol. The lowest content was revealed in the wine
produced with the CS S5 (p<0.01) strain. This wine was also characterized
by the lowest content of unreducing extract (Tab. 3).
Table 3. Physicochemical parameters of Cabernet Sauvignon wines obtained by using nine
different wine yeasts
Yeast
strain
CS S1
CS S2
CS S3
CS S4
CS S5
CS S6
CS S7
CS S8
Total acidity
(g/l H2SO4)
Mean
7,2
7,1
6,8
6,7
6,7
6,8
7,2
6,9
b
b
SD
0,11
0,04
0,18
0,25
0,25
0,18
0,11
0,11
Volatile
acidity
(g/l
CH3COOH)
Mean
SD
0,37
0,04
0,32
0,00
0,27
0,04
0,35
0,02
0,37
0,04
0,35
0,02
0,32
0,00
0,38
0,04
Residual
sugar
(g/l)
Mean
2.00
1,97
1,86
1,87
1,88
1,95
1,95
1,98
Alcohol
(% volum)
SD
0,01
0,01
0,08
0,08
0,07
0,02
0,02
0,00
Mean
13,40
13,50
13,50
12,65
11,40
12,55
13,00
12,35
A
A
A
B
A
SD
0,67
0,74
0,74
0,14
0,74
0,07
0,39
0,07
Unreducing
extract
(g/l)
Mean
26,50
24,80
22,94
21,76
19,24
22,65
23,76
24.80
SD
1,65
0,45
0,86
1,70
3,48
1,07
0,28
0.45
3.1.2. Chromatic characteristics,

anthocyanins content of wines
polyphenol
index
and
Pinot noir wines presented chromatic characteristics closed to the

wine obtained in the presence of commercial yeast used as control with the
exception of the wines fermented with PN S3 and PN S4 strains. These
79
wines showed an increase in the color intensity with 20.5% and 48%
respectively. The differences were statistically assured, the largest
significance in a positive way occurring in case of the wine fermented with
PN S4 strain. This wine sample was also noted by the highest anthocyanins
content (Tab. 4).
Table 4. Chromatic properties, polyphenol index and anthocyanins content in Pinot noir
wines obtained with different wine yeasts
Yeast
strain
PN
PN
PN
PN
PN
PN
PN
S1
S2
S3
S4
S5
S6
S7
Color intensity
Mean
3,50
3,76
4,17
5,13
3,77
3,73
3,75
SD
0,03
0,21
0,50
1,18
0,22
0,19
0,21
Hue
Mean
1,182
1,191
1,145
0,766
1,096
1,221
1,185
B
b
SD
0,00
0,00
0,03
0,30
0,06
0,03
0,00
Folin Ciocalteu
index
(g/l)
Mean
SD
62,00
1,59
70,50 A
4,42
74,25 A
7,07
73,50 A
6,54
73,00 A
6,19
65,25
0,71
58,50 B
4,07
Antocyanins
(mg/l)
Mean
131,25
130,38
138,25
328,00
168.00
128,63
136,25
A
A
b
SD
2,47
3,09
2,47
136,65
23,51
4,33
1,06
The use of yeast strains for Cabernet Sauvignon wines fermentation

has resulted in a large variability in the color intensity of wines. Maximum
values, statistically assured, were observed in case of wines fermented with
CS S3 and CS S8 strains). In terms of phenolic composition, the wines
obtained with CS S2, CS S3 and CS S8 were noted with an anthocyanins
content of 456.75 mg/l, 547 mg/l and 479 mg/l respectively (Tab. 5).
Tableau 5. Chromatic properties, polyphenol index and anthocyanins content in Cabernet
Sauvignon wines obtained with different wine yeasts
Yeast
strain
CS
CS
CS
CS
CS
CS
CS
CS
S1
S2
S3
S4
S5
S6
S7
S8
Color intensity
Mean
6,57
7,42
8,24
6,34
6,16
6,95
6,03
7,46
A
b
b
B
a
SD
0,23
0,37
0,59
0,39
0,52
0,04
0,61
0,40
Hue
Mean
0,640
0,620
0,570
0,602
0,594
0,565
0,624
0,567
SD
0,05
0,04
0,00
0,02
0,02
0,00
0,04
0,00
Folin Ciocalteu
index
(g/l)
Mean
SD
29,5 ooo
1,41
27,0 ooo
3,18
32,0
0,35
25,5 ooo
4,24
28,5 ooo
2,12
23,3 ooo
5,83
32,8 **
0,88
31,0
0,35
Antocyanins
(mg/l)
Mean
425,13
456,75
547,13
363,13
287,88
366,63
364,88
479,00
***
***
ooo
ooo
ooo
***
SD
0,71
21,65
85,56
44,55
97,76
42,07
43,31
37,38
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3.1.3. Principal component analysis regarding the

compositional profile of wines
Figure 2 shows the results of PCA analysis regarding the
physicochemical composition of Pinot noir wines. The first two components
accounted for 52.21% and 26.39% of the variance (together they explain
78.60% of the total variance). The wines fermented with different yeast
strains were differentiated in four groups. The group obtained by the wines
fermented with PN S1, PN S5 and PN S7 strains showed compositional
characteristics closed to the control. The wines fermented with PN S2 and
PN S3 strains form another group characterized by a higher content in
alcohol and in unreducing extract and low volatile acidity. The one obtained
with Saccharomyces cerevisiae PN S4 was different from the rest, with high
color intensity and large amount of anthocyanins. The strain PN S6 was
distinguished from the rest of the strains, the wine obtained having the
lowest content in alcohol and the lowest value of total acidity (Fig. 1).
Figure 1. PCA analysis regarding the compositional profile of Pinot noir wines
Observations (axes F1 and F2: 78,60 %)
6
-- axis F2 (26,39 %) -->
PN S2
Control
PN S3
PN S7
PN S1
PN S5
-2
PN S4
PN S6
-4
-6
-6
-4
-2
-- axis F1 (52,21 %) -->
Regarding Cabernet Sauvignon wines, the first two components

accounted for 41.33% and 30.58% of the variance (together they explain
71.91% of the total variance). The wines obtained by the fermentations
with CS S1, CS S2 and CS S7 form a group with compositional
characteristics closed to the control. The wine fermented by CS S3 strain
was evidenced by higher color intensity and a high content of anthocyanins.
The strain CS S5 was distinguished from the rest of the strains, the wine
obtained having the lowest content in alcohol and unreducing extract (Fig.
2).
Figure 2. PCA analysis regarding the compositional profile of Cabernet Sauvignon wines
Observations (axes F1 and F2: 71,91 %)
5
4
CS S3
-- axis F2 (30,58 %) -->
3
2
CS S8
CS S4 CS S6
Control
-1
CS S2
CS S5
-2
CS S7
CS S1
-3
-4
-5
-5
-4
-3
-2
-1
-- axis F1 (41,33 %) -->
3.1.4. Sensorial characteristics of wines

From the point of view of the sensorial profile, three clearly defined
groups of wines were obtained. The first group included six variants of
wines (wines fermented with PN S1, PN S2, PN S5, PN S6, CS S1 and CS S4
strains) showing values for the analytical parameters closed to the control.
The wines are characterized by a medium color intensity, with ordinary,
complex aroma on medium intensity, equilibrated, dry, with ordinary to
strong alcoholic strength, ordinary tannin intensity and slightly astringency.
There were identified predominant spicy notes, slightly fruity
(strawberry, raspberry, cherry) and floral (violet) in Pinot noir wines and
fruity notes (black currants, blackberries, cherries) and vegetables notes in
Cabernet Sauvignon wines.
The second group is formed from 4 variants of wines with inferior
characteristics compared to the control. The wines obtained by the
utilization in fermentation of the PN S7, CS S5, CS S6 and CS S7 strains are
characterized by ordinary, simpler aroma, with slightly tannin intensity, less
astringency, and round tannins. The fruity and floral notes are slighter in
intensity, vegetal note of green pepper are predominant.
The wine produced with the strain PN S3, clearly distinguished from
the rest of the Pinot noir wine samples.
Lighter wine, showed a high red colored intensity, with fine aroma,
complex and strong in intensity.
The wine is equilibrated, with strong alcoholic strength, round, with
ordinary, round tannins, slightly astringent. The equilibrium is ample, with
long aromatic persistence (Fig. 3 a).
Fruity (strawberry, raspberry, cherry), floral (violet) and in a less
extent spicy (pepper) and vegetal (green pepper) notes were identified (Fig.
3 b).
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Figure 3a Sensory profile
Tanninin structure
Astringency
(Vol. 86, n983-984-985)
Figure 3b Flavour specificity
Clearness
4
Raspberies
2
Colour intensity
Complexitatea
aromelor
1,5
Peper
Tanninin intensity
Smoothness
Black berry
1
0,5
Strawberries
Extractivity
Chery
Aroma intensity
Alcoholic strength
Senzatia acida
Sweetness
Control
Green pepper
PN S3
Violet
Control
PN S3
In case of Cabernet Sauvignon wines, the sample of wine produced

by CS S3 strain was noted. The wine is light, with a high colored intensity,
with fine and complex aroma, strong in intensity.
The wine is equilibrated, with strong alcoholic strength, round with
ordinary tannins, slightly astringent. The equilibrium is ample, with long
aromatic persistence. Fruity dominant notes (black berry, black currant,
cherry) and in a less extend floral (violet) were identified (Fig. 4a, b).
Figure 4a Sensory profile
Figure 4b Flavour specificity

Black currant
2
Clearness
Tanninin structure
Astringency
4
3
Colour intensity
Vegetal
0,5
Tanninin intensity
Black berry
Complexitatea aromelor
1,5
Smoothness
Sweet wood
Extractivity
Cherry
Aroma intensity
Alcoholic strength
Senzatia acida
Green pepper
Sweetness
Control
CS S3
Violet
Control
CS S3
The wines obtained with the yeast strains PN S4, CS S8 and CS S2

have presented also sensorial characteristics superior to the control, but
they have not reached the quality of these two wines.
Based on the results obtained regarding the compositional and
sensorial profiles of the wines, the destination for the capitalization of these
wines was established.
Because of chromatic and sensory characteristics, the proposal for
the production destination of Pinot noir wines fermented by the strains PN
S3 and PN S4 was for the qualitative young wines, readily available for
consummation.
In the case of Cabernet Sauvignon wines, a positive influence on the
physicochemical characteristics and organoleptic qualities was obtained by
using CS S3, CS S2 and CS S8 strains. These strains have caused an
enrichment of phenolic compounds (a high content in anthocyanins) and
were destined for the maturated and aged red wines production.
CONCLUSIONS
The selected yeasts isolated from Dealu Mare region used as starter
culture in two varietal wines showed interesting correlations between yeast
strains and the qualitative properties of wines. The fermentations carried
out with the new yeast strains showed some positive differences compared
to those carried out with commercial yeasts. The selected strains completed
the fermentations in an efficient way and affected in a positive way the wine
quality. Some indigenous yeast increased the alcohol content, without
producing excessive levels of acetic acid. They also enhanced the color and
the content of polyphenols and anthocyanins. On the basis of the
technological and oenological characteristics tested among the 15
indigenous Saccaromyces cerevisiae strains, five strains were selected for
the production of wines with improved varietal characteristics. These yeasts
would allow the production of wines with regional specificity, confering traits
that would distinguish these wines from the wines of other regions.
REFERENCES
CAPECE A., ROMANIELLO R, SIESTO G., PIETRAFESA R., MASSARI C., POETA C., ROMANO
P. 2010. Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola
wine and evaluation of selected starter implantation in pilot fermentation,
International Journal of Food Microbiology, 144, 187192.
DEGRE R. 1993, Selection and commercial cultivation of wine yeast and bacteria, In:
Fleet GH (ed) Wine microbiology and biotechnology, Harwood Academic Publishers, Chur, pg.
421447
FLEET H., HEARD G.M., 1993. Yeast-growth during fermentation, In: Wine Microbiology
and Biotechnology, G.M. Fleet (Ed.), Harwood Academic Publishers, pg. 2754.
HERRAIZ T., REGLERO G., HERRAIZ M., MARTN-ALVREZ P.J., CABEZUDO M.D. 1990, The
influence of the yeast and type of culture on the volatile composition of wines
fermented without sulfur dioxide, Am. J. Enol. Vitic. 41, pg. 313318.
HERJAVEC S., PODGORSKI V.,, SULEJMAN REDEPOVI, MIROEVI N. 2003, The
Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of
Chardonnay Wines, Food Technol. Biotechnol. 41 (1) pg. 7781.
GIL J.V., MATEO J.J., JIMNEZ M., PASTOR A., HUERTA T. 1996, Aroma compounds in
wine as influenced by apiculata yeasts, J. Food Sci. 61, pg. 12471266.
MAQUEDA M., PREZ-NEVADO F., REGODN J.A., ZAMORA E., LVAREZ M.L., REBOLLO J.E.,
RAMREZ M. 2011, A low-cost procedure for production of fresh autochthonous wine
yeast, J Ind Microbiol Biotechnol 38:459469.
VILANOVA M., MASNEUF-POMARDE I., DUBOURDIEU D. 2005, Influence of
Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties
of White Wines Made from Vitis vinifera cv. Albario, Food Technol. Biotechnol. 43 (1)
7983.
83
THE CONTENT OF RESVERATROL IN

SEVERAL GRAPE VARIETIES FROM
ROMANIA
LUNG MIHAI1, NASTASIA POP1, TIBERIA POP1, SIMONE VINCENZI2
(1) Department of Horticulture, Faculty of Horticulture, University of
Agricultural Sciences and Veterinary Medicine, Mntur 3-5, 400372 ClujNapoca, Romania mihai2lung@yahoo.com.
(2) Organization University of Padova, Dept. DAFNAE, Via XXVIII Aprile 14,
35015 Conegliano, Italy
KEY WORDS: grape varieties, antioxidants, stilbenes, resveratrol content, Romania
ABSTRACT
The research topic of this paper was chosen in order to determine the
content of resveratrol in several Romanian grape varieties from
Transylvania (Romania). Two production lines were chosen, table grapes
and wine grapes, white and red, from different vineyards, in order to know
them better, for eating fresh grapes or drinking wine, because of their
benefic effect on the human body. The content of trans-resveratrol, transpiceid, cis-piceid, trans-piceatannol was determined in four wine grape
varieties: Feteasc regal, Feteasc alb, Feteasc neagr compared to
Pinot noir variety, and six table grape varieties: Timpuriu de Cluj, Napoca,
Somean, Aromat de Iai, Victoria, compared to Muscat Hamburg. The
quantity of stilbenes was determined through HPLC and an optimized
method with acidified methanol was used for the extracting and purifying
protocol. The amount of stilbene from grape skins was different from one
variety to another, regardless of the production line, color or origin. The
content of trans-resveratrol was very different both in table grape
varieties, higher in Timpuriu de Cluj, a white variety from Cluj-Napoca
area, than in Muscat Hamburg, a black variety from Reca-Timioara. In
wine grape varieties the content is higher in Feteasc alb from MicaMure, a variety for white winel, than in the red wine variety Feteasc
neagr, from the area of Cluj-Napoca. The content of cis-piceid was
detected only for red wine varieties, Pinot noir and Feteasc neagr. High
amounts of trans-piceid were found in the red wine variety Feteasc
neagr, significantly higher than in the white wine variety, Feteasc regal
from Mica-Mure (Bulletin de lOIV, 2013, vol. 86, n. 983-984-985, p.85-92).
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Bulletin de lOIV
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1. INTRODUCTION
Resveratrol (3,5,4'-trihydroxystilbene) is a microphenolic compound
belonging to the stilbenes class present in a variety of plants, such as
berries, nuts and grapes. It is a phytoalexin being detected in grape leaf
tissue in response to mechanical injury and exposure to UV light (Okuda &
Yokotsuka, 1996; Adrian et al., 2000), or fungal and bacterial attack
(Langcake & Pryce, 1976). Resveratrol can be found in two isomeric forms
in grapes, trans and cis (rdea, 2007). trans-Resveratrol was found in
many plant species (Hart, 1981), but grapes are considered the most
important food source containing this compound (Goldberg et al., 1995a;
Mattivi et al., 1995). Recent epidemiological studies, showing an inverse
relationship between moderate wine consumption and risk of coronary heart
disease (Goldberg et al., 1995b), as well as cancer prevention properties
observed in vitro and in vivo (Jang et al. 1997), have aroused the interest
of the scientific community for resveratrol phytoalexin. Thus, numerous
studies have shown the important physiological functions it has: antiinflammatory (Bhat and Pezzuto, 2002), antioxidant (Ray et al., 1999),
prevention of vascular disease (Kopp, 1998; Das et al., 2005), anticancer
(Athar et al., 2007) and favors life expansion (Baur et al., 2006).
Beneficial properties of resveratrol have been the inspiration for
searching for more efficient analogues (Saiko et al., 2008; Szekeres et al.,
2011). Piceatannol (3,4',3',5-transtrihydroxystilbene) is an analogue of
resveratrol, which has an additional phenolic group in position 3'. It is a
powerful antioxidant with anticancer and chemo-preventive activity. The
most important sources of piceatannol in human diet are grapes and wine.
However, there are few works that provide detailed information about
piceatannol concentration in grapes and wine (Piotrowska et al., 2012).
There are few detailed comparative studies, regarding the content in
substances with antioxidant effect, particularly resveratrol, in different
varieties of table grapes or wine grapes, black and white from Romania
(Murean et al., 2006; Pop et al., 2007, Pop et al., 2008; Bunea et al.,
2012). This is why Romanian grape varieties were chosen, to be better
known worldwide.
Resveratrol in Romania

2.1 Grape samples
Four wine grape varieties were harvested: two white Romanian grape
varieties: Feteasc regal (FR) and Feteasc alb (FA); one red Romanian
grape variety: Feteasc neagr (FN), and one international variety: Pinot
noir (PN). Six table grape varieties were harvested: three white Romanian
grape varieties: Aromat de Iai (AI), Timpuriu de Cluj (TC) and Victoria (V);
two red Romanian grape varieties: Napoca (N) and Somean (S), and one
international variety: Muscat Hamburg (MH). Samples were collected at the
same time (technological maturity) in 2011, in four different areas from
Transylvania, Romania. FA, FR, FN, PN, AI, TC, N, S varieties were
harvested from the didactic collection of the University of Agricultural
Sciences and Veterinary Medicine Cluj-Napoca (C); V and MH varieties were
harvested from the didactic collection of the University of Agricultural
Sciences and Veterinary Medicine of Banat, Timioara (T); FR, FA, FN, PN
varieties from the commercial plantation Mica (M) and FR variety from
Batho (B).
FA - (synonyms: Psreasc alb, Poam psreasc, Leonca) was
stabilized in culture during the years 1100-1150. The variety is the result of
popular selections of Feteasc neagr variety (Dobrei et al., 2008).
FR - (synonyms: Galben de Ardeal, Dnan) was selected in 1920
in the village of Dane, as the result of natural hybridization between
Feteasc Alb and Gras de Cotnari (Dobrei et al., 2008).
FN - (synonyms: Psreasc, Coada rndunicii, Poama fetei neagr)
is a very old variety, known during the Dacians times. It is a popular
selection of Vitis silvestris. The origin place of the variety is the village
Uricani (Dobrei et al., 2008).
AI - was created by free fecundation from the seeds of Tmioas
romneasc in SCVV Iai. The variety was approved for growing in 1980
(Rotaru, 2009).
TC - was obtained to S.C.P.P. Cluj by sexual hybridization between
varieties Crampoie x Frumoas de Ghioroc in 1979 (Oprea and Moldovan,
2007).
V - was obtained in 1978 by Victoria Lepdatu through the sexual
hybridization between Cardinal and Afuz Ali varieties (Dobrei et al., 2008).
N - was obtained in 1989 by tefan Oprea, from S.C.P.P. ClujNapoca, following the hybridization of Alphonse Lavallee x (Regina viilor x
Muscat de Hamburg) (Dobrei et al., 2008).
S - was obtained by the Horticultural Research Station of ClujNapoca, through self-fertilization of the elite hybrid Muscat de Hamburg x
Regina viilor, and was certified in 1987 (Oprea and Moldovan, 2007).
All grape varieties had similar characteristics. Vines grafted on
rootstock SO4, with planting distance of 1.8/1.2 m, vertical shootpositioned, and cane pruned.
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2.2 Sample preparation / Extraction of stilbenes

For each sample, sets of 20 berries were used. The skins were
manually removed from frozen berries, weighed and freeze-dried. One gram
of freeze-dried skins was extracted, as reported by Sun et al. (2006), with
some modifications. Briefly, the skins were extracted with 40 ml of
methanol (Carlo Erba, Italy), 50 L of HCl and 250 L of internal standard
(trans hydroxylstilbeni, 200 g/mL in ethanol). After homogenization for 1
min with Ultraturrax, the samples were maintained for 48 hours under
stirring at room temperature and in the dark. The containers were covered
with parafilm, in order to avoid methanol evaporation. The solvent
containing the polyphenols was recovered by centrifugation (5000 g, 5
minutes) and the solid residue was washed twice with 5 mL of fresh
methanol. The washing solutions were added to the first supernatant and
filtered at 0.2 m with PTFE syringe filter (Advantec). After the addition of 2
mL of water, the solution was almost completely evaporated under vacuum
at 35C. The dense residue obtained was recovered with 20 mL of water
and extracted for 15 minutes with 10 mL of ethyl acetate. The upper solvent
layer containing the stilbenes was carefully recovered. The extraction was
repeated twice. The solvent phase was dried adding anhydrous sodium
sulphate and filtered on paper Whatman 589/3. The ethyl acetate fraction
was completely evaporated under vacuum at 35C. The residue was
recovered in 2 ml of methanol: 50 mM Formic acid 1:1 and centrifuged at
14000 g for 10 minutes.
HPLC analysis
Stilbenes were separated on a C18 Lichrospher column (4 x 250 mm,

5m, Agilent Technologies) using a HPLC system (Waters) equipped with
Dual Band UV detector. Formic acid 50 mM (Buffer A) and methanol (Buffer
B) were used for elution. The injection volume was 20 L, the column was
heated at 40C. Detection was performed at 306 nm and 285 for trans and
cis isomers, respectively. Quantification was obtained preparing a
calibration curve with the commercial available standards (trans-piceid,
trans-piceatannol, trans-resveratrol, trans-hydroxystilbene) from 5 to 40
g/mL. The retention time of cis isomers was obtained by exposition of
corresponding trans molecules to UV light for 1 minute, and injecting in
HPLC. The quantification of cis isomers was performed assuming that the cis
form has the same extinction coefficient of the trans form.
89
3. RESULTS AND DISCUSSIONS

Figure 1 shows the histogram of trans-resveratrol content of table
grape and wine varieties. Samples were analyzed in three repetitions, and
the results were interpreted statistically using Duncan test.
Figure 1. Histogram of wine and table grape varieties analyzed for their content in transresveratrol
Mean trans-Resveratrol g/kg-1
16000
12000
8000
4000
0
AI-C FA-M FN-C FN-M FR-B FR-C FR-M MH-T N-C PN-C PN-M S-C TC-C
Variant
3.1 Wine grapes

Wine samples from three native Romanian varieties and one
international, all cultivated in Romania, were analyzed.
In Table 1, it can be observed that only trans-resveratrol is found in
all variants. The largest amount of trans-resveratrol was found in a
Romanian white variety (FA -11 906 g/kg), followed at a significant
distance by PN (6 052 g/kg-1). Moreover, the white variety FR has higher
values compared to FN red variety. Ozan (2007) reported lower amounts of
trans-resveratrol in 11 varieties of wine grapes. These differences may be
due to plant health of grapes at harvest. It is known that high levels of
trans-resveratrol and other stilbenes is a reaction to mold infections and
physiological stress. If there are no infections, the stilbene quantity is
reduced. On the other hand, some grape varieties are genetically richer in
these compounds (Burns et al., 2001; Kallithraka et al., 2001). FN red
variety has the highest amount of trans-piceid (4 376 g/kg) followed by
PN, lower amounts were found in a variety of FR. trans-piceatannol was
identified only in FR variety from Mica, significantly higher compared with
results from literature (Vinas et al., 2011). The table shows that the
Romanian varieties have the highest quantity of trans-resveratrol, transpiceid (except FA), trans-piceatanol, which recommends a thorough study
of wines obtained from these varieties. Although FN red variety has a lower
content of trans-resveratrol, the trans-piceid was in significantly higher
amounts than the PN variety. cis-piceid was identified only in red varieties,
PN and FN.
V-T
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Table 1. Content of wine grape varieties in trans-piceid, trans-piceatannol, trans-resveratrol

and cis-piceid (g/kg)
Wine
grapes
varieties
Feteasc
regal
Feteasc
alb
Feteasc
neagr
Pinot noir
Bato
n.d.
transPiceatannol
g/kg berries
n.d.
Mica
Cluj
Mica
1066 64 c
n.d.
n.d.
7751 1024
n.d.
n.d.
5209 569 bc
5147 91 9 bc
11906 2813 a
n.d.
n.d.
n.d.
Cluj
4376 778 a
n.d.
2719 220 d
1995 137 b
Mica
Cluj
n.d.
1976 294 b
n.d.
n.d.
2974 187 d
6052 705 b
785 785 c
2619 348 a
Mica
1882 462 b
n.d.
4604 485 bcd
n.d.
Area
trans-Piceid
g/kg berries
transResveratrol
g/kg berries
3799 455 cd*
cis-Piceid
g/kg berries
n.d.
Results are given as the average value, standard deviation (n = 3). *Different letters
within the same column mean significant differences according to Duncan test (p 0.05).
3.2 Table grapes

As Table 2 shows, trans-resveratrol was detected in all table grape
varieties. The highest amount was found in TC white variety (13672 g/kg),
followed also by a white variety, V (5674 g/kg). N and MH red varieties
had significantly lower amounts than those. In none of the table grape
varieties trans-piecetanol was detected and trans-piceid and cis-piceid were
detected in N red variety from Cluj.
In all Romanian varieties, the trans-resveratrol and cis-piceid values
were higher than the reference variety MH. Knowing that the most
important source of resveratrol from the human diet can be found in fresh
grapes, the results of this research recommend expanding the areas
cultivated with these varieties.
Table 2. Content of table grape varieties in trans-piceid, trans-piceatannol, trans-resveratrol
and cis-piceid (g/kg)
transtranstransPiceid
Piceatannol
cis-Piceid
Resveratrol
g/kg
g/kg
g/kg berries
g/kg berries
berries
berries
Somean
Cluj
n.d.
n.d. 4351 1091 bc*
n.d.
Aromat de Iai
Cluj
n.d.
n.d.
3730 348 cd
n.d.
Timpuriu de Cluj
Cluj
n.d.
n.d.
13672 1398 a
n.d.
Napoca
Cluj
1715 129
n.d.
4076 395 c
1715 129
Victoria
Timioara
n.d.
n.d.
5674 698 b
n.d.
Muscat Hamburg
Timioara
n.d.
n.d.
2371 561 d
n.d.
Results are given as the average value, standard deviation (n = 3). *Different letters
within the same column mean significant differences according to Duncan test (p 0.05).
Table grape
varieties
Area
4. CONCLUSIONS
The research shown in this scientifical paper is the first attempt to
determine the trans-resveratrol, trans-piceatannol, trans-piceid and cispiceid content from Romanian grape varieties.
The results show that stilbenes are found in significant amounts also in
white varieties, whether they are wine or table grape varieties.
Significant amounts of stilbenes are found in Romanian grape varieties,
similar to international varieties, some have even higher amounts. It is
recommended to be known better and to expand the cultivated areas both
in Romania and worldwide.
The results recommend the further research of wine and table grape
Romanian varieties, in correlation with culture technology and phytosanitary
status of plantations. Also, we recommend analyzing both wine and must,
to see in what proportion stilbenes are obtained in wine.
ACKNOWLEDGMENTS
Lung M. is grateful to the University of Padova, Dept. DAFNAE for the
given opportunity and financial support for performing the analyses.
REFERENCE
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derivative stilbenes in wine by direct injection high performance liquid
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ATHAR M., BACK J.H., TANG X., KWANG HO KIM, KOPELOVICH L., BICKERS D.R., KIM A.L.
Resveratrol: a review of preclinical studies for human cancer prevention. Toxicology
and Applied Pharmacology, 2007, vol. 224, no. 3, p. 274283.
BAUR J.A., PEARSON K.J., PRICE N.L., JAMIESON H.A., LERIN C., KALRA A., PRABHU V.V., ALLARD J.S.,
LOPEZ-LLUCH G., LEWIS K., PISTELL P.J., POOSALA S., BECKER K.G., BOSS O., GWINN D., WANG M.,
RAMASWAMY S., FISHBEIN K.W., SPENCER R.G., LAKATTA E.G., LE COUTEUR D., SHAW R.J., NAVAS P.,
PUIGSERVER P., INGRAM D.K., DE CABO R., SINCLAIR D.A. Resveratrol improves health and
survival of mice on a high-calorie diet. Nature, 2006; vol. 444, p. 337342.
BHAT K.P., PEZZUTO J.M. Cancer chemopreventive activity of resveratrol. Ann N Y Acad
Sci, 2002, vol. 957, p. 210229.
BUNEA C. I., POP N., BABE A., LUNG M., HODOR D., CIOBANU F., BUNEA A. Qualitative and
Quantitative Analysis of Phenolic Acids using High Performance Liquid
Chromatography (HPLC) from Organic and Conventional Grapes. Bulletin UASVM
Horticulture, 2012, vol. 69(1), p. 104-109.
BURNS J., GARDNER P.T., MATTHEWS D., DUTHIE G.G., LEAN M.E.J. Crozier A. Extraction of
phenolics and changes in antioxidant activity of red wines during vinification.
Journal of Agricultural and Food Chemistry, 2001, vol. 49(12), p. 57975808.
DAS S., ALAGAPPAN V.K., BAGCHI D., SHARMA H.S., MAULIK N., DAS D.K. Coordinated induction
of iNOS-VEGF-KDR-eNOS after resveratrol consumption: a potential mechanism for
resveratrol preconditioning of the heart. Vascul Pharmacol, 2005; vol. 42, p. 281289.
DOBREI A., ROTARU L., MORELLI S. Ampelografie. Ed. Solness, 2008, Timioara.
GOLDBERG D.M., NG E., KARUMANCHIRI A., YAN J., DIAMANDIS E.P., SOLEAS G.J. Assay of
resveratrol glucosides and isomers in wine by direct-injection high-performance
liquid chromatography. Journal of Chromatography A, 1995b, vol. 708(1), p. 8998.
GOLDBERG D.M., NG, E., YAN, J., KARUMANCHIRI, A., SOLEAS, G.J., DIAMANDIS, E.P. Regional
differences in resveratrol isomer concentrations of wines from various cultivars.
Journal of Wine Research, 1995a, vol.7, p. 1324.
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GRBZ O., GMEN D., DADELEN F., GRSOY M., AYDIN S., AHIN I., BYKUYSAL L, USTA M.
Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC
with fluorescence detection. Food Chemistry, 2007, vol. 100 p. 518525.
HART J.H. Role of phytostilbenes in decay and disease resistance. Annual Review of
Phytopathology, 1981, vol. 19, p. 437458
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N.R., KINGHORN A.D., MEHTA R.G., MOON R.C., PEZZUTO J.M. Cancer chemopreventive activity
of resveratrol, a natural product derived from grapes. Science, 1997, vol. 275(5297),
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KALLITHRAKA S., ARVANITOYANNIS I., EL-ZAJOULI A., KEFALAS P. The application of an improved
method for trans-resveratrol to determine the origin of greek red wines. Food
Chemistry, 2001, vol. 75(3), p. 355363.
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members of Vitaceae as a response to infection or injury. Physiology and Plant
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shadow of resveratrol. Mutation Research, 2012, vol. 750, p. 6082.
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several red grape varietis. Bulletin UASVM Horticulture, 2007, vol. 64, p. 418.
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ROTARU L. Ampelografie. Ed. Ion Ionescu de la Brad, 2009, Iai.
SAIKO P., SZAKMARY A., JAEGER W., SZEKERES T. Resveratrol and its analogs: defense
against cancer, coronary disease and neurodegenerative maladies or just a fad?.
Mutation Research, 2008, vol. 658 p. 6894.
SUN B., RIBES A.M., LEANDRO M.C., BELCHIOR A.P., SPRANGER M.I. Stilbenes: Quantitative
extraction from grape skins, contribution of grape solids to wine and variation
during wine maturation. Analytica Chimica Acta, 2006, vol. 563, p. 382390.
SZEKERES T., SAIKO P., FRITZER-SZEKERES M., DJAVAN B., JAGER W. Chemopreventive effects of
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THE INFLUENCE OF MALOLACTIC

FERMENTATION ON THE SENSORIAL
PROFILE OF RED WINES VARIETIES
CONSTANTIN CROITORU
Professor, Bioterra University, 81 Grlei Street, Sector 1, Bucharest, RO
013724, c.croitoru@sodinal.com
KEY WORDS:
wine, malolactic fermentation, sensorial profile, fruitiness, pH level,

esters, Oenococcus oeni
ABSTRACT
There are many technological factors that influence the malolactic
fermentation progress (MLF) in the case of red winemaking. Out of these, a
crucial role over the favorable changes in composition and sensory profiles
of wines from red varieties is played by selected strains of bacteria
malolactic of the renowned species Oenococcus oeni. In addition to the
composition of the harvest that determines the final content of alcohol
which acts as a factor to inhibit MLF, an important effect is determinated by
the pH level - which influences the metabolism of the malolactic bacteria
strains in the case of the production of ethyl esters that have a pleasant
odorant profile, but also the vineyard and the year the wine was made.
Significant differences regarding the compositional and sensory profiles
have been highlighted by malolactic fermentation carried out under
different conditions. The most obvious differences are directed towards the
fruitiness of the malolactic fermentated red wines that can be found in the
odorant profile modification due to ethyl esters of these red wines. The
increase of esters specific to seasonal red fruit (such as cherries) and red
forest fruits correlates with the increase of specific sensory attributes of
these fruits. These patterns were noticed in the majority of red wines from
renowned varieties, but especially in the case of those made from Cabernet
Sauvignon. However, these patterns should not be exaggerated because one
must not forgot their influence on the sensory profile of the other
compounds (diacetyl, smelling like fresh butter, acetates, volatile acids,
higher alcohols) that are formed in reasonable concentrations after the
completion of MLF or are derived from the influence of the oak wood when
the biological deacidification process takes place in barriques (Bulletin de
lOIV, 2013, vol. 86, n. 983-984-985, p.93-102).
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1. INTRODUCTION
Through the disappearance of malic acid following the completion of MLF
under the action of selected malolactic acid bacteria (SMB), the wine
becomes less biting due to the release of parietal polysaccharides from
bacterial cell walls in the liquid. This process reduces the astringency and
bitterness of tannins, so that the taste aggressiveness is significantly reduces
(Augustin, 1986).
During MLF O.oeni metabolism modifies the chemical composition of
wine which determines changes in the visual, odorous and tasting features of
the wine (Swiegers et al., 2005). O oeni is able to interact with the most
chemical compounds present in wine including carbohydrates, polyols,
proteins, amino acids, phenolics, organic acids and glycosides (Bartowsky,
2005).
2. MATERIALS AND METHODS

Experiments were performed at industrial level and aimed the influence
of some technological stress factors (TSF) on the MLF running of some red
varieties (Cabernet Sauvignon, Pinot Noir, Merlot, Feteasc neagr and
Bbeasc neagr). Wine centers, together with the wines and bacterial
preparations used in their MLF production, are presented in Table 1 and the
analytical characteristics of wines that affect the MLF process are shown in
Table 2. The main TSF that affects the course MLF of wines with SMB
features were reported in Table 3.
Table 1. Records of vineyards, wine varieties and used SMB to achieve FML
Vineyards
Dealu
Mare
Nicoreti
Name of the
cellar
Vine varieties
Halewood Cellars
(Tohani)
Merlot 1
SERVE (Ceptura)
Pinot noir
Cabernet Sauvignon
Domeniile Nicoreti
Bbeasc neagr
Feteasc neagr
Merlot 2
Used SMB
Lalvin STANDARD MT 01
selected
bacteria
with
indirect
administration
Lalvin EQ 54
selected bacteria from generation I with
direct administration
UVAFERM ALPHA
selected bacteria from generation II with
direct administration
Table 2. Analytical characteristics of dry red wines inoculated by SMB

Inoculated wine
Merlot 1
Pinot noir
Cabernet Sauvignon
Bbeasc neagr
Feteasc neagr
Merlot 2
Alcoholic
concentration,
% vol.
13.2
14.05
14.45
11.8
12.6
13.1
Total acidity,
g/l H2T
8.14
8.26
7.49
7.45
7.68
7.62
Volatile
acidity,
g/l CH3COOH
0.33
0.21
0.23
0.35
0.31
0.29
SO2
Free,
mg/l
12
11
12
15
13
13
Total,
mg/l
89
49
56
83
69
65
The Inuence Of Malolactic Fermentation
95
Olfacto-gustatory features of red wines were researched

descriptive sensorial analysis, using a panel of six trained tasters.
using

Medium bodied to full bodied red wines are often described as having
black-currant, dark cherry, raspberry and plum aromas (Iland et al., 2009).
Table 3. Records of stress factors (P = present / A = Absent) to which inoculated SMB were
exposed
Thermal regime
Cellar temp.,
of MLF,
o
C
o
C
optimal
P/A
limit
P/A
limit
P/A
limit
P/A
Merlot 1
Pinot noir
Cabernet Sauvignon
Bbeasc neagr
Feteasc neagr
Merlot 2
limit
Inoculated wine
Limit action parameters of used SMB

Acoholic conc.,
pH
Free SO2, mg/l
% vol.
>18
>18
>18
>18
>18
>18
20-25
20-25
20-25
20-25
20-25
20-25
P
A
A
A
A
A
>3,2
>3,2
>3,2
>3,2
>3,2
>3,2
A
A
A
A
A
A
d12,5
d14
d14
d14
d14
d14
P
P
P
A
A
A
d10
d10
d10
d10
d10
d10
P
P
P
P
P
P
For red wines it has been reported that the presence of the thermal
conditions as stress factor only for Merlot, winemaking in Tohani, while the
alcoholic concentration acted as a stress factor for this variety and Pinot Noir
and Cabernet Sauvignon varieties, vinification in Ceptura (Table 1). For Red
wines that undergo MLF, SO2 values revealed only the presence of a
theoretical stress factor for all the used SMB preparations.
The evolution of MLF for six red wines is shown in Figure 1.
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Figure 1. The influence of stress factors on MLF of red wines inoculated SMB
Red wines that experienced MLF in new barrels with SMB (Halewood
Cellars Merlot) were more intensely coloured and had strong shades of purple.
This type of wines shows the softness of tannins and the olfactory and
gustatory character of oak wood that initially is quite aggressive attenuates
and soon forms a harmonious balance with the fruitiness, as confirmed by
other studies (Croitoru, 2005).
It was found that MLF completion with SMB of red wines reduces the
sensations of astringency, bitterness, acidity and dryness; these favourable
sensorial changes were due also to the increase in polysaccharides content
produced by SMB that gives to these wines an extra oilness and roundness
(Croitoru, 2005).
Resulted red wines were subjected to comparative sensorial analysis.
Comparative sensorial profile with random MLF and with MLF provided by
SMB at Pinot noir wine
MLF of wines with SMB allows their differentiation with respect to
control wines, to which MLF was carried out randomly in a natural manner,
by a more favorable assessment of the olfacto-gustatory characteristics and
by enhancing the security regarding the biological stability of these wines.
The case of a red wine from Pinot noir variety is shown in the diagram from
Figure 2.
Figure 2. Comparative sensorial profile for Pinot noir variety with random MLF (Control) and
with MLF assured by SMB (Test)
Almost all tasters have reported a smaller difference between the two
variants concerning the lactic olfactory perception (one unit), liqourice (one
unit) and vanilla (2 units) and between gustatory perceptions regarding the
smoothness (one unit), persistence (a unit) and complexity (2 units).
Sensorial profile of red wines submitted to MLF with SMB
The sensorial profile diagram for red wines includes the olfactory profile
diagram (Figure 3) and the gustatory profile diagram (Figure 4).
Figure 3. Olfactory profile of red wines after MLF with SMB
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Figure 4. Gustatory profile of red wines after MLF with SMB
The olfactory profile of red wines

It was characterized by descriptors such as vanilla, barrel, grill, lactic
and liquorice (Figure 3). The olfactory feature of vanilla flavouring derived
from the oak wood was registered with having a high intensity in all red
wines, because they performed MLF with SMB in barrels, or in tanks made of
stainless steel, in which heat-treated oak chips are used in the FA phase or in
pre maturation stage, post MLF (leader was the Merlot from Halewood
Cellars). In turn, the barrel feature presented an interesting variation, it is
very intense in red wine that has achieved MLF in such oak containers
(Halewood Cellars Merlot), and with decreasing intensity in other red wines
treated with oak chips, starting with the intense stage in Cabernet Sauvignon
(due to its more pronounced tannic feature), continuing with the moderate
stage in Feteasc neagr and Bbeasc neagr (less tannic and more fruity
character) and ending with acceptable stage in Merlot Nicoreti (more fruity
and less structured).
The olfactory grilled perception was more pronounced in Cabernet
Sauvignon and Feteasc neagr, moderate in Halewood Cellars Merlot and
Bbeasc neagr and lower in Pinot noir and Merlot Nicoreti; in this case,
the influence of oak wood adds to the more accentuated influence of SMB
which, apparently, was stronger in some varieties than in others. The lactic
sensation is typical for all wines that have undergone MLF and especially for
those, that have completed the process of biological reduction of acidity with
SMB, although prominent in most red wines, this olfactory feature was less
relevant for Nicoreti vineyard in Merlot and Feteasc neagr, it depends
largely on the type of harvest (malic year or tartaric year) which is
determined, in turn, by the climatic conditions during the growing season.
99
The smell of liquorice is due largely to the SMB action and less to the
wines contact with the oak wood, this olfactory feature also depends on the
varietys composition and especially on the concentration of those
metabolized SMB constituents that generates it. It was less perceived in
Cabernet Sauvignon and Bbeasc neagr, and a more pronounced in Pinot
noir and Merlot Nicoreti and quite prominent in Feteasc neagr and
Halewood Cellars Merlot.
The evaluation of red wines - taste features
We use the terms volume, astringency, bitterness, fruitiness, complexity,
persistence and finesse (Figure 4). The feeling of volume was expressed at a
maximum intensity in Cabernet Sauvignon, Pinot noir and Feteasc neagr,
at an appreciable intensity in Halewood Cellars Merlot, a moderate intensity
in Nicoreti Merlot and a lower intensity in Bbeasc neagr; these results
show the importance of the variety on which SMB intervene, because their
action is more evident to those varieties with a richer composition and with a
more complex structure.
The astringency is more pronounced in varieties with a more obvious
tannic character (Cabernet Sauvignon) and in those that MLF with SMB was
conducted in oak barrels (Halewood Cellars Merlot), it has a moderate
intensity in other red varieties due to the influence of the oak chips in the
after MLF stage, it is less in all the Bbeasc neagr variety, which has a
modest polyphenolic potential. The perception of bitterness marks low values,
being more intense in Cabernet Sauvignon as the SBM action combined with
the influence of oak wood generates compounds whose character reduces the
perception of taste and allow a better harmonization with softness and
fruitiness sensations.
In turn, the fruitiness ranges from high intensities (in Halewood Cellars
Merlot and Feteasc neagr) to moderate intensities (Nicoresti Merlot and
Pinot noir) and low intensities (Cabernet Sauvignon and Bbeasc neagr).
The persistence and smoothness of taste features is remarkable in all MLF
red wines made with SMB (even Bbeasc neagr variety); the complexity
and persistence of taste features is emphasized by the wines contact with
oak wood during the maturation phase after MLF, while the smoothness of
taste features is determined decisively, but not exclusively, by the action of
SMB.
In Pinot Noir wine variety the olfactory complexity is increased through
an excitement of red fruits smell and a decrease in the vegetal olfactory
character and sense of volume highlights fruitiness and a durable persistence.
Astringency and bitterness associated with this the fruitiness of this variety
express a suppleness character that harmoniously blends with the olfactory
notes of vanilla and liquorice.
Halewood Cellars Merlot reveals a complex and smooth olfactory
character with notes of vegetal, mineral and gunpowder. The taste is fruity,
persistent, with a pleasing barrel feature that reveals the supple of tannins.
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In turn, the Nicoresti Merlot is less fruity and persistent, but equally fine and
complex as the Cellars Merlot Halewood.
For the Cabernet Sauvignon variety, the tannic character is decreased
by oily feature that ensures a harmonious taste range. The olfactory feature
reveals a certain symmetric structure that compensates intensities of lactic
and vanilla aromas and twins the liquorice, grill and spices perceptions. Wine
from this variety expresses a complex sensory personality.
Feteasc neagr variety is characterized by a persistent smell feature
which exalts its fruitiness; it emphasizes its oiliness and showcases its
genuineness. The wine creates a pleasant feeling of volume that is made out
of the tannic dowry, taste of prunes, the smell of vanilla and liquorice,
gathered in a perfect symbiosis.
The Bbeasc neagr variety has a stronger typicality, an extra
smoothness and an olfactory feature that is more complex and intense than
when this variety is characterized by winemaking in normal conditions.
Recent studies have highlighted the ability of O. oeni to influence some
volatile AF - derived compounds (esters, acetates, acids and higher alcohols),
but also some organic acids and amino acids (Terrade and De Ordua, 2009a,
Terrade and De Ordua, 2009b). The ethyl esters generated by O. oeni can
transmit to wine different fruity characters like berry, pineapple and banana
ones (Siebert et al. 2005). According to other authors (Abrahamse and
Bartowsky, 2011, Bartowsky et al., 2008), following MLF, the concentration
in ethyl esters tends to increase as the concentration in acetate esters tends
to decrease.
After some authors (Escudero et al., 2007, Pineau et al., 2009), the red
wine berry odorant character represents a complex interaction between fruity
esters, norisoprenoids, dimethyl sulfide, alcohol and other compounds.
Pineau and his team have proposed a group of esters that specifically
contributes to red berry odorant character and a separate group that
generates the blackberry odour, suggesting that these esters could be used
to evaluate the type of berry fruit odour in a red wine.
In this comparative study there could not be verified the above stated
method for the evaluation of red wines fruitiness after the MLF.
Recent research (Bartovsky et al., 2011) has shown that the pH value
before MLF influences the concentration of MLF secondary compounds; the
higher the pH value is before MLF, the higher the concentration of these
compounds is; ethyl esters (C4 - C8) had the highest concentration in wines
after MLF in red wines with pH 3.3 with respect to the similar ones with pH
3.7.
This research should continue in order to check the influence of the SMB
strain, red grape variety, vineyard and vintage year.
101
4. CONCLUSIONS
Experiments done at industry level allowed the following values:
- The SMB used to make the MLF of wines had an outstanding behaviour
at a relatively high content of free SO2 in all the vineyards, and the influence
of other stress factors on the biological material used evolved in the order of:
alcohol degree <pH <temperature.
- MLF with SMB should be generalized in the red winemaking as it
ensures microbiological stability of properly sulphured and homogenized
wines; it provides a sharper differentiation between varieties by valuing their
intense sensory profiles, it improves the quality of the wines.
The sensory evaluation of wines allowed the following conclusions:
- MLF with SMB ensures the making of wines that have superior sensory
qualities in comparison to the sensory quality of the same wines that have
achieved the same MLF at random, in a natural way;
- Wines in which oak chips are used for a rapid maturation can complete
the MLF carried out with SMB, in the case of random MLF, the process is put
into uncertainty;
- MLF with SMB emphasizes the olfactory and taste sense complexity in
all wines where biological acid reduction is recommended.
A spontaneous MLF is not recommended since it may require a
prolonged heating of the cellar, which can translate into unnecessary high
costs, and late interventions are less effective, more expensive and more
risky. Seen through the real possibilities of achieving MLF, the issue of
comparative assessment of the quality of indigenous malolactic bacteria to
quality of selected malolactic bacteria remains unsolved to date in the field of
oenological research.
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raisin et du vin. Thse de doctorat, 1986, Universit de Bordeaux II, France.
BARTOWSKY E., COSTELLO P., MCCARTHY J. MFL adding an extra dimension ti wine flavor
and quality, Australian & New Zeeland Grapegrower & Winemaker, 2008, n 533. p. 60 65.
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malolcatic fermentation on the fruity characters of red wines: bringing chemistry
and sensory science together, Proceedings of the XXIIes Entrentiens Scientifiques
Lallemand, 2011, Dubrovnik, April 28th, 25 32.
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molecular aroma, Australian Journal of Grape and Wine Reseach, 2005, vol. 11, p. 174
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CROITORU C. Reducerea aciditii musturilor i vinurilor. Metode i procedee fizice,

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ANTHOCYANIC PROFILES OF SOME

AUTOCHTONOUS VARIETIES OF BLACK
GRAPES FOR RED WINES WHICH ARE
CULTIVATED AT DRAGASANI,
ROMANIA
FELICIA (DRAGOMIR) TUULESCU, AUREL POPA
University of Craiova, Agricultural and Horticulture Faculty, 31 Libertatii,
Craiova, Romania, felixdragomir@yahoo.com
KEY WORDS: Wine, Cromatic Structure, Pigments, Anthocyans, Dragasani
vineyards, Novac, Feteasca neagra, local varieties
ABSTRACT
The Dragasani vineyards are one of the most ancient ones existing in Romania
and are famous red and white wines of the highest quality. Our team has
performed the present research within a time period of 5 years (2005-2009),
focusing on the anthocyanic profiles of the autochthonous vine variety Novac,
through comparing them with those of Cabernet Sauvignon. We have pointed
out, for the grapes and wines from the autochthonous varieties, that their
respective potentials and chromatic structures may be easily compared to the
ones shown by the Cabernet Sauvignon grapes and wines. For all the studied
varieties, the amounts of flavylium cations within the anthocyanic matter do
keep continuously growing insofar acidity decreases and glucides do
accumulate. Yet, at some moment, these synthetic indexes of the chromatic
structures quality do begin to decrease. For the wines of the same harvest
year, it is the genetic characteristics of the vine variety which differentiates
among the involvements of each of the 3 categories of pigments (yellow, red
or blue). During the wines evolution (maturation and aging), due to the
modification of its cromatic structure, the ratio between the yellow and red
pigments does confer to the wine a colour nuance which continues to
increase, significantly improving the wines visual attraction. For the
autochthonous varieties of black grapes for red wines, their anthocyanic
potential and its respective qualities do enable us to state that wine types of
high quality may be created, being so endowed that they could bear as well a
denomination of origin (Bulletin de lOIV, 2013, vol. 86, n.983-984-985, p.103114).
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1. INTRODUCTION
The vineyard of Dragasani is one among the most ancient in Romania. It
is a former Dacian vineyard, famous for the vocation it owns to obtain wines of
the highest quality, either red, aromatic or white ones. The Dragasani
vineyard, in the matter of its oenoclimate, is situated within the A3 zone. Its
viticultural centers are located upon hills. They mostly produce red and
aromatic wines while, as a subsidiary specialtiy, they also provide white wines.
The vineyard does benefit from climate opportunities that allow the vine to
achieve, in its grapes, the synthesis of whatever among its necessary
constituents, no matter how complex their chemical structure might be. Yet,
the abundance of these opportunities is not accompanied by climate's
toughness which might, in whatever way, simultaneously, cause deteriorations
of their constitutive harmony, through wastes or degradations (Popa
A.,2007;2012). The Dragasani red wines are defined through more stamina
than others, through the richness of their colours, the beauty they own about
their tonality, through their great ability for aging. Their main virtues are
related to the modality through which these wines do achieve an accurate
expression of the quality assets owned by the kinds from which they spring
(Macici, M., 2008).The delicate specific red wines are obtained from grape
varieties like: Cabernet Sauvignon, Pinot Noir, Feteasca neagra. More recently,
our scientists from the Dragasani Station for Viticultural Researches have also
created the: Negru de Dragasani and Novac. These two newly created varieties
are originated from Negru Vartos (an ancient Romanian variety) and from
Saperavi. The studies performed on the amounts of anthocyanins that are
present in grapes, musts and wines have pointed out the items which
determine their accumulation within grapes, the structure into which they
aggregate, the role they have to fulfill in creating the wine's hygienic and
sanitary value (Ribereau Gayon G., 1991, Fisher U., 1998, Vivas de Gaulejac
N., i colab., 2001, Otteneder H i colab, 2001, Burus J i colab, 2002, Saurey
R i colab, 2007, Teodorescu St., 1957, Teodorescu St. i colab, 1987,
Carbonneau A., 1993, hamatschek J., 1991, Onescu Janina, 2008, Kontek
Adriana, 1987, rdea C i colab, 2000; Cotea D.V. i colab., 2009).
Since systematic studies concerning the anthocyanic profile of the
varieties Negru de Dragasani and Novac were not yet performed, we
considered necessary to initiate, from 2005 to 2009, some researches in this
domain. We have interpreted all results, analyses and determined
anthocyanins' ratio, structure and evolution in Cabernet Sauvignon and
Feteasca neagra vine varieties, known since longtime for their intrinsic quality.
Anthocyanic Proles of Some Autochtonous Varieties
105

The anthocyanins from berries were determined with the Poissant Leon
method. From the red wines, anthocyanins were determined by
spectrophotometric pH differential. For a solution, for two different pH, the
difference between the optical densities read at 520 nm is directly proportional
to the amount of anthocyanins contained in the wine. The differential (DE) is
obtained by comparing the optical densities of the solutions with pH = 0,6 and
pH = 3,5. The anthocyanins' concentration was established following the
standardizing graph curve, expressed in mg/l. The red colour was determined
in the visible domain through a spectrum photometer at the wavelengths of
420 nm (yellow component), 520 nm (red component), 620 nm (blue
component). Then we calculated as follows:
Ic = DO 420 nm + DO 520 nm + DO 620 nm
Nc = DO 420 nm/DO 520 nm
dA = DO 520 nm (DO 420 nm + DO 620 nm/2)/DO520 nm
We estimated next the anhocyanins' ratio which got combined with
tannins (pvp%) and the polymerized pigments pp %. In order to follow the
evolution of the grapes' ripening process, we have employed the methods
recommended by the OIV, also used by another authors (Glories Y, 1984;
Ribereau Gayon J. and all., 1976; Rivas-Gonzalo JC. and all. 1992).
Wines were obtained by the classical method of red wine-making. The
wines maturation was realized in oak barrels (barriques) with a capacity of
220 liters, while the aging was made in bottles. Within the storage space, a
temperature of about 10-12qC was ensured.
3. OBTAINED RESULTS
In terms of quantity and quality, the red colour depends not only on the
anthocyanins content of the grapes, but also on the anthocyanins extraction
ratio during the primary vinification, called technological reserve.
Table 1 shows the results obtained on the anthocyanins contents, their
extractability and the technological reserve. The data analysis eloquently
points out the fact that the Cabernet Sauvignon varety owns the capacity of
exploiting the conditions offered by the Dragasani vineyard.
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Table 1. Anthocyanins Contents, Extractability and Technological Reserve for Anthocyanins for
Some Black Varieties for Red Wines Cultivated in the Vineyard of Dragasani, Romania (Limits
and Average values for 5 Years, 2005-2009)
Moment
of
determination
Anthocyanins
Mg/kg berries
Anthocyanins
extractability
%
Anthocyanins
extractabile
from
grapes
(technological
reserve) mg
Full maturity
Phenolic
Anthocyanins
maturity
Technological
maturity
Full maturity
Phenolic
Anthocyanins
maturity
Technological
maturity
Full maturity
Phenolic
Anthocyanins
maturity
Technological
maturity
Variety
Negru de
Dragasani
Cabernet
Sauvignon
Feteasca
neagra
Novac
1354 -1495
1402
1061-1164
1099
1199-1270
1224
1384-1470
1398
1461-1570
1507
1208-1346
1276
1296-1460
1381
1422-1518
1485
1425-1540
1470
48.9-52
50.2
1203-1307
1255
48.6-50.2
49.7
1274-1415
1330
47-49.5
48
1487-1500
1494
45.9-49.1
47.3
53.1-56
54.4
50.6-54
52.5
52-53
52.5
48.6-53.1
52.1
54.8-57.3
56.1
662.1-769
705
53.4-56.7
54.9
506.1-589
546
52.6-56
54.5
558-622
584
52-56
55
638-685
666
776-869
820
609-725
665
666-780
731
687-795
761
781-874
825
639-733
687
668-789
709
769-832
810
At full maturity, even in the viticultural years which present deficits in

terms of climatic conditions, the Cabernet Sauvignon, due to its genetic
nature, accumulates in berries sufficient anthocyanins concentrations to obtain
red wines with a convenient colouring. In the viticultural years with a lot of
heat and light, the anthocyanins amounts almost reach the concentration of
1495 mg/kg. At the phenolic maturity, a phenolic phase which is achieved
afterwards the full maturity, the grapes contents in anthocyanins grows
towards high values. At technological maturity, for all the viticultural years
were recorded to the phenolic maturity, but yet they are excellent for obtaining
red wines with real chromatic assets of chosen high quality.
For the Cabernet Sauvignon variety, the ratios of extractible anthocyanins
grow throughout all three phases of grapes ripening, from full maturity to
technological maturity. Like the anthocyanins content in the grapes and their
extraction degree, the levels of technological reserve do increase as well with
maturity stages.
The data on the technological reserve prove that richly coloured red wines
may be obtained as well in the situations when the Cabernet Sauvignon grapes
are harvested at their full maturity, of course if the other composition assets
correspond to the type of wine we wish to obtain.
If the Cabernet Sauvignon grapes should be harvested at their phenolic
and technological maturities, intensely coloured wines would result, the
107
respective colour being comparable to the ones owned by similar wines issued
from other viticultural zones which are famous for this line of production.
For the Feteasca neagra grapes, the anthocyanins potential is lower than
the one of Cabernet Sauvignon. The difference is explained both by the genetic
nature of the varieties and by the significantly higher quantities of berries
skins, since the Cabernet Sauvignon berry is smaller than the Feteasca
neagras one. In the Feteasca neagra grapes, the anthocyanins potential, like
in the case of Cabernet Sauvignon, is influenced by the climate circumstances
offered by the harvest year.
For all the three phenolic phases of the grapes maturation, the
anthocyanins amounts have evolved increasingly, both from one year to
another and, within a same year, they increased from full maturity to
technological maturity.
For the extractible anthocyanins, the ratios do grow from full maturity to
technological one, even if for the Feteasca neagra berries, the anthocyanins
amount sometimes diminish, between the phenolic maturity and the
technological one. For all maturities, either full phenolic or technological the
recorded technological reserve is able to ensure, for the Feteasca neagra
wines, the required colour intensity to stand within superior categories, a place
which is also guaranteed due to the other assets of the grapes, either in
technology or in composition.
The biological synthesis and accumulation capacities of colouring matter
from anthocyanins of Negru de Dragasani grapes is not significantly lower than
those of Cabernet Sauvignon. The study of the anthocyanins contents in the
grapes and of their extractability measured at the phenolic and technological
maturities, do allow us to conclude that the wines produced with this variety
will have colour intensity and beautiful tonality.
Under the circumstances of some grapes harvests which often go beyond
9000 kg/ha, for the Novac variety, the anthocyanins contents are pretty near
to the ones of the Cabernet Sauvignon. The anthocyaninss extractability
degree is lower for Novac variety. For this reason, technological reserves are
smaller too, but not by a considerable difference.
For each of the maturation stages of the Novac grapes technological
reserves are considered to be particularly favourable for the obtaintion of some
intense coloured wines, situated in this regard near the ones produced with
Cabernet sauvignon and beyond the ones of Feteasca Neagra and Negru de
Dragasani. As a definitive asset for the quality of the these types of wines, the
red wines colour is edified not only upon the quality of anthocyanic matter
from its constitution, but as well by its chromatic structure, established due to
the participating of the three categories of pigments (yellow, red ones and blue
ones). Table 2 presents the results we have obtained.
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Table 2. Cromatic Structure of the Anthocyanic Complex from the Grapes of the Black varieties
for Red Wines, Cultivated in the Vineyard Dragasani, Romania (Limits and Average Mean for Five
Years, 2005-2009) at Their Technological Maturity
Pigments
Yellow
Specification
D.O. 420
%
Red
D.O. 520
%
Blue
D.O. 620
%
Cabernet
Sauvignon
0.807-0.915
0.850
29.5-29.7
28.9
1.649-1.919
1.809
60.39-62.6
61.7
0.275-0.287
0.279
9.19-10.1
9.62
Variety
Feteasca
Negru de
neagra
Dragasani
0.69-0.809
0.796-0.886
0.769
0.828
29.95-31.14
29.05-29.70
31.05
29.36
1.406-1.579
1.614-1.850
1.519
1.725
60.7-62
60.2-61.29
61.2
60.87
0.202-0.216
0.269-0.288
0.210
0.279
7.94-9.20
9.56-10.20
8.53
9.85
Novac
0.873-0.898
0.887
28.57-29.31
29
1.807-1.920
1.867
60.44-61.38
67
0.299-0.319
0.309
9.66-10.40
10.10
In Cabernet Sauvignon, for the whole period of time, the yellow

component situated itself under 30%. The highest value of this component is
usually recorded in viticultural years with an excess of precipitations but not
sunny enough. The red component appears in higher proportions in the good
viticultural years in terms of climate (warm and under a good light). The blue
component seems to benefit from less favourable climate conditions.
In the Feteasca neagra grapes the chromatic structure of the
anthocyanic colouring matter is characterized by a more accentuated variability
of the three components. The yellow and the red components do present
higher values during the good viticultural years with lots of rains and less
insolation. The complex anthocyanic chromatic structure of Feteasca Neagra
grapes, proves that for the various climate conditions existing in several
viticultural years, a corresponding variation is created, especially for the yellow
and blue components, which do impose conditions upon the indices of the red
component.
What we may say about we are able to do about the quantification of
the chromatic properties of the wine produced with Negru de Dragasani
variety, is that the chromatic structure of the anthocyanic extractions from
grapes concerns a certain persistence in time of the yellow component, under
30%, for all the studied years that are warm and pretty sunny, the blue
pigments present higher ratios in the years that are rainy, more chilly and with
briefer durations of insulation during the phenolic phases of the grapes
maturation. For the grapes of the Novac variety, the chromatic structure of the
anthocyanic matter does significantly resemble to the one from the grapes of
the Negru de Dragasani.
At technological maturity, the values of the three components of the
structure of the colouring matter within grapes can be measured with the help
of the following chromatic indexes, colouring intensity (Ic), the nuance (the
colours tonality Nc) and the flavilium cations (dA%). Table 3 is
demonstrating the solid reasons for which the black varieties for red wines that
109
are cultivated at Dragasani do own a vocation for obtaining wines of high

quality. The colouring intensity, the colours nuance and the flavilium cations
that the Cabernet Sauvignon wines benefit do situate them in the category of
great red wines. The Novac and Negru de Dragasani wines, in terms of their
richness and of their colours quality are near to the ones of Cabernet
Sauvignon. All these results lead us to the foresight of the completion of the
variety of the Dragasani red wines.
Table 3. Chromatic Indexes of the Antocyanic Extracts from the Grapes of the Black Varieties
for Red Wines, Cultivated in the Vineyard of Dragasani Romania (Limits and Average Mean for
Five Years, 2005-2009) at Technological Maturity
Chromatic index
Colouring intensity
(Ic)
Colours tonality
(Tc)
Flavilium cations
Cabernet
Sauvignon
2.735-3.140
2.940
0.474-0.490
0.470
67.25-70.66
69.80
Variety
Feteasca
Negru de
neagra
Dragasani
2.305-2.589
2.760-3.20
2.570
2.83
0.490-0.518
0.475-0.493
0.499
0.483
66.51-67.89
66.92-70.65
67.35
69.66
Novac
2.99-3.135
3.080
0.479-0.485
0.467
67.26-68.7
68.2
The evolution of the various forms of the anthocyanins, the evolution in

time of the elements of the chromatic structure and the evolution in time of
the chromatic indexes of the Cabernet Sauvignon wines are presented in
Tables 4, 5 and 6. An analysis of the evolution of the chromatic elements, from
the separation of the musts fractions till the age of 18 months does point out:
the continuous decrease of the contents of total anthocyanins, the continuous
growth of the amount of anthocyanins combined with tannins, as well as the
continuous growth of polymerized pigments, facts which are proven by the
indices pvp and pp.
If we consider the ratios from the maturations stages we notice that
ability of the anthocyanins for combining themselves for the aging process
increases. The evolution of the pvp (%) index is another evidence stating for
these facts.
The components of the anthocyanic complex do evolve too, since the
phases separation till the wines age of 18 months: the yellow component is
continuously increasing; the red component, taken into consideration for each
of the stages, is on a decreasing trend; the blue component presents an
evolution lacking constance, which is oscillating through ups and downs. The
wines chromatic indexes do evolve the following way: colouring intensity (Ic)
is continuously lowering; colours tonality or nuance (Nc) is continuously
increasing: the flavylium cations at first slightly increase, between the phases
separation and the wines age of three monts: next, during the maturation and
the aging processes, they progressively diminish from one stage to another.
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Table 4. Evolutions of Various Forms of Antocyanins from the Cabernet Sauvignon Wine,
Dragasani, Harvest of 2007
Oenological
Anthocyanic sizes
Total amount of anthocyanins

(mg/l)
Free anthocyanins (mg/l)
Free anthocyanins (%)
Combined anthocyanins s
(mg/l)
Combined anthocyanins (%)
Indice pvp %
At the
separation
of the
musts
phases
808
Age of wines (months)

Maturation
Aging
6
9
12
15
18
778
759
722
676
602
591
750.6
92.9
57.4
690
88.7
87.9
591.3
77.9
167.7
457.7
63.4
264.3
383.3
56.7
292.7
319.7
53.1
282.3
302.6
51.2
288.4
7.1
11
11.3
20
22.1
27
26.6
31
43.3
34
46.9
36
48.8
37
32
34
38
42
44
50
Indice pp
8
Indice pvp = Antocyans combined with tannins
Indice pp = polymerized pigments
Table 5. Evolution in Time of the Elements of Chromatic Structure for the Wine of Cabernet
Sauvignon, Dragasani, Harvest 2007
Elements of chromatic
structure of the antocyanic
complex
D.O.420 nm
D.O. 520 nm
D.O.620 nm
Yellow pigments %
Red pigments
%
Blue pigments
%
At the
separation of
the musts
phases
0.486
0.916
0.210
30.148
56.823

Maturation
Aging
6
9
12
15
18
0.470
0.880
0.199
30.34
56.81
0.446
0.730
0.180
32.89
53.83
0.436
0.706
0.177
33.06
53.52
0.410
0.657
0.170
33.14
53.11
0.394
0.625
0.166
33.25
52.74
0.373
0.580
0.152
33.76
52.49
13.027
12.85
13.27
13.42
13.74
14.50
13.75
Table 6. Evolution in Time of the Chromatic Indexes of the Cabernet Sauvignon Wine, Dragasani
Harvest, 2007
Chromatic indexes of
the wine
Colouring intensity (Ic)
At the
separation
of the
musts
phases
1.612
1.549
1.356
1.319
1.237
1.185
1.105
Colours tonality (Tc)

Flavilium cations (dA%)
0.530
61.91
0.534
62.03
0.610
57.09
0.617
56.64
0.624
55.86
0.630
55.20
0.643
54.82
Age of wine (months)

Maturation
Aging
6
9
12
15
18
At the Novac wines, the evolution of the anthocyanin forms, of the

elements of the chromatic structure and of the chromatic indexes are similar to
the ones of the Cabernet Sauvignon wines (Tables 7, 8 and 9), except for the
rythms and the durations, which are mostly different.
111
Table 7. Evolutions of Various Forms of Anthocyanin from the Novac Wine, Dragasani, Harvest
of 2007
Oenological
Anthocyanic sizes
Total amount of
anthocyanins
(mg/l)
Free anthocyanins
(mg/l)
Free anthocyanins %
Combined anthocyanins
(mg/l)
Combined anthocyanins
(%)
Indice pvp (%)
Indice pp
At the
separation of
the musts
phases
821

Maturation
6
9
12
784
769
730
667
651
635
739.7
582.5
542.9
478.1
382.2
358.7
341
90.1
81.3
74.3
201.5
70.6
226.1
65.5
251.9
57.3
284.8
55.1
292.3
53.7
294
9.9
25.7
29.4
34.5
42.7
44.9
46.3
10
24
28
30
33
34
35
38
40
41
9
30
32
36
Indice pvp = Anthocyanins s combined with tannins
Indice pp = polymerized pigments
Aging
15
18
Table 8. Evolution in Time of the Chromatic Indexes of the Novac Wine, Dragasani Harvest,
2007
Elements of chromatic
structure of the
anthocyanic complex
D.O.420 nm
D.O. 520 nm
D.O. 620 nm
Yellow pigments (%)
Red pigments (%)
Blue pigments (%)
At the
separation of
the musts
phases
0.508
0.936
0.231
30.33
55.88
13.79

Maturation
Aging
6
9
12
15
18
3
0.496
0.901
0.227
30.54
55.48
13.98
0.470
0.830
0.204
31.25
55.19
13.56
0.451
0.795
0.190
31.41
55.36
13.23
0.440
0.743
0.183
32.21
54.39
13.40
0.436
0.735
0.180
32.27
54.40
13.32
0.430
0.721
0.173
32.48
54.46
13.06
Table 9. Evolution in Time of the Chromatic Indexes of the Novac Wine, Dragasani Harvest,
2007
Chromatic indexes of
the wine
Colouring intensity
(Ic)
Colours tonality
(Tc)
Flavilium cations
(dA%)
At the
separation
of the
musts
phases
1.675
1.624
1.504
1.436
1.366
1.351
1.324
0.542
0.550
0.566
0.567
0.592
0.593
0.596
60.56
59.89
59.35
59.70
58.10
58.07
58.21
Age of wine (months)

Maturation
6
9
12
Aging
15
18
All these values of the chromatic indexes do confirm the vocation for
aging of the Novac wines.
112
Bulletin de lOIV
(Vol. 86, n983-984-985)
4. CONCLUSIONS
1. The performed studies upon the anthocyanic profile of some
autochtonous varieties of black grapes for red wines which are cultivated
at Dragasani have pointed out once again the vocation for obtaining red
wines of superior quality thanks to this vineyard as well as to the genetic
potential of the varieties Feteasca neagra, Novac and Negru de
Dragasani, enabling them to prosper into the pedo-climatic
circumstances of Dragasani area.
2. The anthocyanic profiles of the autochtonous varieties: Feteasca neagra,
Negru de Drasani and Novac in comparison with the one of Cabernet
Sauvignon which at Dragasani provides wines of very high quality
present some similar values.
3. The participating of the three categories of pigments (yellow, red and
blue) was proven to be a genetical asset, which is dependent, in its size,
upon the climates conditions.
4. During the wines evolution (maturation and aging) the chromatic
indexes (the colours intensity and tonality) do reach the values of the
great red wines.
5. Among the varieties of black grapes for red wines existing at Dragasani,
the varieties of Feteasca neagra, Negru de Dragasani and Novac ought
to detain an important weight.
REFERENCES
BOURZEIX M. Les colorants du raisin et du vin. Rev.Fr. Oen., 1973, nq49, p.15-33.
BURNS J., LANDRAULT N., MULLEN W., TEISSEDRE P.L., LEAN M.E.J., CROZIER A. Variation in the profile
and content of anthocyanins in Wines made from Cabernet Sauvignon and hybrid
grapes. Congres O.I.V, 2002.
CARBONNEAU A., Facteur de qualit la richesse en sucres. La Progrs Agric. Vitic., 1993.,
nq9, p.205-206.
COTEA D.V. CRISTINEL ZANOAGA, COTEA V.VALERIU. Tratat de Oenochimie. Ed. Academiei Romane,
2009, vol.I, p.176-246.
DARNE G. Recherches sur la composition en anthocyanes des grappes et des feuilles de
vigne. These dEtat, 1991, Univ. Bordeaux, II.
FISHER U. Anthocyane aktuel beleuchtet von ziegelrot bis Purpur. Das Deutsche
Wienmagazin Allemagne, 1998, nq19, p.18-2.
Glories Y. La couleur des vins rouges. 1-re partie: Les equilibres des antocyanes et des
tanins. Connaisance de la Vigne et du vin, 1984, no.3, tom.18, p.195-217.
HAMATSCHEK., J. Der Auflan der Traubenbeere Grundlage fur die Weinbereitung. Die Wien
Wissenschaft, 1991, nq3.
KONTEK ADRIANA. 1975, Evolutia unor compusi fenolici in decursul procesului de maturare
a strugurilor rosii. Analele I.C.V.V, 1975, vol VI, p.499-510.
MACICI M. Lumea vinurilor. Vinurile lumii. Ed. Vremea, 2008, Bucureti
OTTENEDER H., BRIGITTE HOLBACH, MARX R., ZIMMER M. Identification of the grape variety in red
wine by means of the anthocyanin composition. Congres O.I.V.,2001, p.181-191.
113
ONESCU JANINA. Studiul profilului antocianic al soiurilor strugurilor negri din Oltenia. Teza
de doctorat, 2008, Univ. Craiova.
POPA A. Arealele viticole din Oltenia-Romania cu vocatie pentru obtinerea vinurilor de
calitate cu denumire de origine controlata (D.O.C). Analele USAMV Cluj Napoca, 2007,
Seria Horticultura.
POPA A. Viticultura din Oltenia intre constructie si dezvoltare. Ed. Alma, 2012, Craiova.
RIBEREAU GAYON J., PEYNAUD E., SUDRAUD P., RIBEREAU GAYON P. Composs phnoliques. Trait d,
Enologie Sciences et tehniques du vin. Tome 1, Analyse et contrle des vins, Dunod, 1976, Paris,
p.471-513.
RIBEREAU GAYON, J.PEYNAUD E. Sciences et Tehnique du vin. Tome I-III, Dunaud, 1975, Paris.
RIVAS GONZALO JO, GUTIERREZ Y., HEBRERO E., SANTOS BUELGA C. Comparisons of methods for the
determination of anthocyanis in red wines. Am. J. Enol. Vitic, 43 (2), 1992, p.210-214.
SAUREZ R., BARTOLOME M., GOMEZ CORDOVES C. Composicion fenolica antocianica y no
antocianica de vinos Merlot de clones diferentes. XXIX Congresso Mondiale della Vigna e
del Vino O.I.V, 2007, Spain, Logrono, 25-30 giugno.
TEODORESCU ST. Evolutia continutului in substante antocianice la strugurii negri pe centre
de productie. Lucrari stiintifice. I.C.H.V., 1957, vol.I., p.429-439.
TEODORESCU ST. POPA A., SANDU GH. Oenoclimatul Romaniei. Ed. Stiintifica si Enciclopedica,
1987, Bucuresti.
TARDEA
C., SARBU G.,
TARDEA
ANGELA. Tratat de vinificatie. Editura Ion Ionescu de la Brad, 2000,
Iasi.
USSEGLIO TOMASET, L. Chimie oenologique. Lavoisier, Tec. Ed. DOC, 1989, Paris.
VIVAS DE GAULEJAC NATALIE, NONIER MARIE FRANCOISE, GUERRA., C. Anthocyanin in grapes skins
during maturation of Vitis vinifera L.Cv Cabernet Sauvignon and Merlot from different
Bordeaux terroirs. Journal International des sciences de la Vigne et du Vin, France, 2001. nq3,
p.149-154.
Revue signaltique de livres

Current awareness of books
Revue signalptique
117
NOLOGIE
Innovations et
nouveauts
Ce livre met en vidence les
plus reprsentatifs ouvrages de
recherche et les proccupations
de lauteur dans le domaine de
la recherche nologique, du
marketing et de la promotion
des vins dans les plus fameux
concours internationaux. Les
ouvrages font rfrence des
recherches inclues dans la
thse de doctorat et les
rsultats
de
quelques
exprimentations
effectues
avec des produits dlaboration
et de maturation des vins qui
ont
rvolutionn
lnologie
dans les dernires annes, qui
ont t prsentes des
manifestations
scientifiques
internationales de rfrence
ltranger mais aussi en Roumanie.
Ces ralisations technoscientifiques reprsentent une partie principale de
lactivit professionnelle et extraprofessionnelle de lauteur qui est double
Laurat du Prix de lOrganisation Internationale de la Vigne et du Vin (OIV)
comme auteur unique de la Catgorie nologie (Mentions spciales dans
les annes 2007 et 2010).
Le livre a t dit en roumain (langue maternelle), mais aussi en franais
et anglais, tant en plein accord avec les exigences rcentes de lOIV, mais
aussi avec les tendances actuelles de la mondialisation des processus
conomico-sociaux. Il essaie de mettre en vidence linnovation et la
nouveaut qui a accompagn le dveloppement de lnologie de son
caractre traditionnel fortement curatif jusqu son caractre actuel
profondment prventif.
118
Bulletin de lOIV
(Vol. 86, n983-984-985)
TRATAT DE
OENOCHIMIE
The Oeno-Chemistry Treatise
(authors Valeriu D. Cotea,
Cristinel V. Znoag, Valeriu V.
Cotea), unique in Romanian
technical literature, is, as far as
we know, a first at worldwide
level as well.
The present book addresses
from a new angle the chemical
aspects, smoothly integrated
into the oenology context.
Thus, the oeno-chemistry term
used in the title as well.
The book has almost 1450
pages,
structured
in
two
volumes, the first (680 pages)
being dedicated to the chemical
aspects of basic wine-making,
while the second (750 pages)
addresses
the
chemical
composition of wine, wine fining and its evolution processes. In this context,
the first volume describes the chemical composition of must, the
biochemical processes of must and wine, the use of antioxidants and
antiseptics. The second volume gives information on the chemical
composition of wine, including composition adjustments, dispersion
systems, but also wine conditioning, evolution phases, oxidative and
reductive processes, tartaric precipitation, including cases, diseases and
faults, ending with the analytical parameters that characterise wine.
The chemical aspects of oenology are based on a great number of formulas,
equations and chemical mechanisms (approx. 2400), completed with 25
schemes, 60 figures and 77 tables.
The sensible use of editorial space should be noticed, respecting the ratio
with which a certain subject contributes to the scientific understanding of
the final product, wine.
One of the most important aspects is the presence of an index in each
volume, a very useful chapter within a book with almost 1900 significant
terms in the first volume and over 1900 in the second one.
Revue signalptique
119
VINUL SI
SANATATEA
Louvrage Vin et sant du
professeur roumain Liviu Dejeu
nous offre une prsentation
multidisciplinaire de la vigne et
de son produit, le vin. Le livre
reprsente
une
invitation
dapprendre tout sur le vin et
ses implications dans notre
sant.
Structur en 13 chapitres, le
livre accompagne la vigne et le
vin ds son apparition jusqu
nos jours, comprenant aussi des
informations labores sur son
origine, son histoire et sur sa
prsence dans la mythologie et,
surtout, dans le christianisme.
Plusieurs chapitres sont ddis
aux informations scientifiques et
la
relation
entre
la
consommation du vin et la sant. Consultant
impressionnante, lauteur prsente cette relation
pathologie individuellement, par exemple: le vin
cardiovasculaires, le vin et le cancer, les maladies neuro
une bibliographie
touchant chaque
et les accidents
dgnratives, etc.
Tout dabord, lauteur fait une synthse de la complexit des rsultats

scientifiques de lnologie, de la mdecine, de la pharmacologie et de la
sociologie, obtenus par les spcialistes des diffrents pays du monde, dans
le domaine controvers jusqu rcemment de la valeur thrapeutique dune
consommation modre de vin et de son action de prvenir de nombreuses
maladies de lhomme moderne. Lauteur prsente brivement la
composition chimique des raisins, du mot et du vin, accentuant le rle des
polyphnols prsents dans ces produits et leur importance pour la sant de
lhomme.
Aprs avoir mentionn la valeur alimentaire des raisins et du mot, lauteur
traite, amplement, la multitude daspects dune consommation modre de
vin, son apport nutritif et son inclusion dans une nutrition quilibre. Un lieu
important est rserv aux effets physiologiques du vin, laction
antiseptique, bactricide et antivirale et aussi laction antioxydant de ses
constituants.
Un livre document, qui aborde une thmatique vaste sur limportance du
vin dans la vie quotidienne, Vin et sant est un compte-rendu qui
sadresse galement aux professionnels en viticulture et aux lecteurs
intresss limportance culturelle et mdicale du vin.
Informations
News
Le 36me Congrs Mondial de la Vigne et

du Vin et lAssemble Gnrale
Extraordinaire de lOrganisation
Internationale de la Vigne et du Vin
Programme du Congrs / FR
Dimanche - 2 juin
20:00 22:00 Cocktail de Bienvenue!
Lundi - 3 juin
09:00 18:00 Enregistrement des participants au Congrs
09:00 18:00 Posters
10:00 10:30 Caf
11:00 13:00 Crmonie officielle douverture
13:00 14:30 Djeuner
14:30 16:00 Travaux par sections
16:00 16:30 Pause caf
20:00 22:30 Dner l'Athne
Mardi - 4 juin
09:00 17:00 Programme pour les personnes accompagnantes
09:00 18:00 Posters
11:00 11:30 Pause caf
11:30 13:00 Travaux par sections/ Commission IV
13:00 14:30 Djeuner
16:00 16:30 Pause caf
16:30 18:00 Runions des CI, CII, CIII
20:00 22:30 Dner avec spectacle folklorique roumain
Mercredi - 5 juin
09:00 18:00 Programme pour les personnes accompagnantes
09:00 18:00 Posters
11:00 11:30 Pause caf
13:00 14:30 Djeuner
14:30 16:00 Travaux par sections/ Comit excutif
16:00 16:30 Pause caf
16:30 18:00 Sance des posters/ Comit excutif
20:00 22:30 Dner au Muse National d'Art, Salle du Trne
Jeudi - 6 juin
07:00 18:00 Visite technique
Soire libre
Vendredi - 7 juin
09:00 11:00 Assemble Gnrale
11:00 11:30 Pause caf
13:00 14:30 Djeuner
16:00 16:30 Pause caf
20:00 23:00 Dner de gala au Palais du Parlement
Samedi - 8 juin
Visites post Congrs
124
Bulletin de lOIV
(Vol. 86, n983-984-985)
The Program of the Congress / EN

Sunday - June 2nd
8:00 p.m. 10:00 p.m. Welcome! Cocktail
Monday - June 3rd
9:00 a.m. to 6:00 p.m. Participants Registration
9:00 a.m. to 6:00 p.m. Posters
10:00 a.m. to 10:30 a.m. Coffee Break
11:00 a.m. to 1:00 p.m. Official opening ceremony
1:00 p.m. to 2:30 p.m. Lunch
2:30 p.m. to 4:00 p.m. Technical sessions
4:00 p.m. to 4:30 p.m. Coffee Break
8:00 p.m. to 10:30 p.m. Dinner at Romanian Athenaeum
Tuesday - June 4th
9:00 a.m. to 5:00 p.m. Accompanying persons' program
9:00 a.m. to 6:00 p.m. Participants Registration
9:00 a.m. to 11:00 a.m. Technical sessions
11:30 a.m. to 1:00 p.m. Technical sessions/Commission IV
1:00 p.m. to 2:30 p.m. Lunch
4:30 p.m. to 6:00 p.m. Commissions CI, CII, CIII meetings
8:00 p.m. to 10:30 p.m. Dinner with Romanian folkloric concert
Wednesday - June 5th
9:00 a.m. to 6:00 p.m. accompanying persons' program
9:00 a.m. to 6:00 p.m. Congress Registration of the Participants
9:00 a.m. to 11:00 a.m. Technical sessions
11:30 a.m. to 1:00 p.m. Technical sessions
1:00 p.m. to 2:30 p.m. Lunch
2:30 p.m. to 4:00 p.m. Technical sessions/Executive Committee
4:30 p.m. to 6:00 p.m. Poster session/Executive Committee
8:00 p.m. to 10:30 p.m. Dinner at National Art Museum, Throne Room
Thursday - June 6th
7:00 a.m. to 6:00 p.m. Technical visit
Free Evening
Friday - June 7th
9:00 a.m. to 11:00 a.m. General Assembly
11:30 a.m. to 1:00 p.m. General Assembly
1:00 p.m. to 2:30 p.m. Lunch
2:30 p.m. to 4:00 p.m. General Assembly
4:30 p.m. to 6:00 p.m. General Assembly
8:00 p.m. to 11:00 p.m. Gala-Dinner at the Palace of the Parliament
Saturday - June 8th
Post Congress Tours
Informations
El programa del Congreso / ES

Domingo - 2 de junio
20:00 22:00 Cctel de bienvenida!
Lunes - 3 de junio
09:00 18:00 Inscripcin de participantes
09:00 18:00 Psters
10:00 10:30 Caf
11:00 13:00 Ceremonia oficial de apertura
13:00 14:30 Almuerzo
14:30 16:00 Sesiones tcnicas
16:00 16:30 Caf
20:00 22:30 Cena en el Ateneo
Martes - 4 de junio
09:00 17:00 Programa para acompaantes
09:00 18:00 Psters
11:00 11:30 Caf
11:30 13:00 Sesiones tcnicas /Comisin IV
16:00 16:30 Caf
16:30 18:00 Sesiones tcnicas /CI, CII, CIII
20:00 22:30 Cena con programa folclrico rumano
Mircoles - 5 de junio
09:00 18:00 Programa para acompaantes
09:00 18:00 Psters
11:00 11:30 Pausa para el caf
14:30 16:00 Sesiones tcnicas /Comit Ejecutivo
16:00 16:30 Caf
16:30 18:00 Sesin de posters/Comit Ejecutivo
20:00 22:30 Cena en el Museo Nacional de Arte, Saln del Trono
Jueves - 6 de junio
09:00 18:00 Visita tcnica
Noche libre
Viernes - 7 de junio
09:00 11:00 Asamblea General
11:30 13:00 Reunin General
13:00 14:30 Comida
20:00 23:00 Cena de gala en Palacio del Parlamento
Sbado - 8 de junio
Visitas despus del Congreso
125
126
Bulletin de lOIV
(Vol. 86, n983-984-985)
Das Programm des Kongresses / DE

Sonntag 2. Juni
20:00 22:00 Begrungscocktail !
Montag 3. Juni
09:00 18:00 Anmeldung der Kongress
09:00 18:00 Poster
10:00 10:30 Kaffee Pause
11:00 - 13:00 Offizielle Erffnungszeremonie
13:00 14:30 Mittagessen
14:30 16:00 Technische Sitzungen
16:00 16:30 Kaffeepause
20:00 22:30 Abendessen im Athenaeum
Dienstag 4. Juni
09:00 17:00 Programm fr Begleitpersonen
09:00 18:00 Anmeldung der Teilnehmer am Kongress
09:00 18:00 Poster
11:30 13:00 Technische Sitzungen /Kommission IV
16:30 18:00 Technische Sitzungen der Kommissionen /CI, CII, CIII
20:00 22:30 Abendessen mit rumnischen Folklore-Programm
Mittwoch 5. Juni
09:00 18:00 Programm fr Begleitpersonen
09:00 18:00 Anmeldung der Teilnehmer am Kongress
09:00 18:00 Poster
11:30 13:00 Arbeiten auf Abschnitten
14:30 16:00 Technische Sitzungen /Executive Committee
16:30 18:00 Poster Session/ Executive Committee
20:00 22:30 Dinner im National Museum of Art, Throne Room
Donnerstag 6. Juni
07:00 18:00 Technische Besichtigung
Freier Abend
Freitag 7. Juni
09:00 11:00 Generalversammlung
20:00 23:00 Gala-Dinner im Parlamentspalast
Samstag 8. Juni
Besuche nach dem Kongress
Informations
Programma del Congresso / IT

Domenica - 2 giugno
20:00 22:00 Cocktail di benvenuto!
Luned - 3 giugno
09:00 18:00 Registrazione dei partecipanti al Congresso
09:00 18:00 Poster
10:00 10:30 Caff
11:00 13:00 Cerimonia ufficiale di apertura
13:00 14:30 Pranzo
14:30 16:00 Lavori su sessioni
16:00 16:30 Pausa caff
20:00 22:30 Cena in Athenaeum
Marted - 4 giugno
09:00 17:00 Programma per le persone di accompagnamento
09:00 18:00 Poster
11:30 13:00 Lavori su sessioni/Commissione IV
13:00 14:30 Pranzo
16:30 18:00 Lavori su commissioni/CI, CII, CIII
20:00 22:30 La cena con programma folcloristico romeno
Mercoled - 5 giugno
09:00 18:00 Programma per le persone di accompagnamento
09:00 18:00 Poster
13:00 14:30 Pranzo
14:30 16:00 Lavori su sessioni/Comitato Esecutivo
16:30 18:00 Sessioni Poster/Comitato Esecutivo
20:00 22:30 Cena presso il Museo Nazionale d'Arte, Sala del Trono
Gioved - 6 giugno
07:00 18:00 Visita tecnica
Serata libera
Venerd - 7 giugno
09:00 11:00 Assemblea Generale
13:00 14:30 Pranzo
20:00 23:00 Cena di gala al Palazzo del Parlamento
Sabato - 8 giugno
Visite post Congresso
127
Publications de lOIV
129
/HV3XEOLFDWLRQVGHO2,9
2,9V3XEOLFDWLRQV
Nombre.
de pages
Number
of pages
Prix
Price
Langue
Language
1963
680 p.

DE, EN, ES, FR,

IT, PO, RU
2009
560 p.

DE, EN, ES, FR
2009
232 p.

AR, DE, EN, ES,

FR, IT
Liste internationale des varits de vigne et de leurs synonymes

International list of vine varieties and their synonyms
2012
303 p.

DE, EN, ES, FR, IT
Cahier scientifique et technique : Gestion des effluents de cave et de

distillerie
Scientific and technical Booklet: Management of winery and distillery
effluents
1999
81 p.

EN, FR
La protection des terroirs viticoles
1991
222 p.

FR
1990
157 p.

FR
&RGH[QRORJLTXHLQWHUQDWLRQDO
ISBN 979-10-91799-07-2
International Oenological Codex
ISBN 979-10-91799-02-7
2013
580 p.

EN, FR
Code IntHUQDWLRQDOGHV3UDWLTXHVQRORJLTXHV
ISBN 979-10-91799-09-6
International Code of Oenological Practices
ISBN 979-10-91799-10-2
2013
294 p.

EN, FR
5HFXHLOGHVPpWKRGHVLQWHUQDWLRQDOHVGDQDO\VHGHVYLQVHWGHVPRWV
vol.)
ISBN 979-10-91799-05-8
Compendium of International Methods of Analysis of Wines and Musts (2
vol.)
ISBN 979-10-91799-06-5
2013
464 p.
506 p.

EN, FR
Compendium of International Methods of Analysis of Spirituous Beverages

of vitivinicultural origin
ISBN 979-10-91799-11-9
2013
312 p.

EN
Cahier scientifique et technique : Le Plomb
1995
145 p.

FR
Cahier scientifique et technique : Vin et maladies cardiovasculaires
1998
245 p.

FR
Titre / Title
Edition
VITICULTURE - VITICULTURE
Lexique de la vigne et du vin

Description des cpages du monde
Description of wine and grape varieties throughout the world
Liste des descripteurs OIV pour les varits et espces de Vitis (2
dition)
List of OIV descriptors for Vitis varieties and species (2nd ed)
Traduit en arabe par / Translated in Arab by / Fethi ASKRI
me
Histoire de la lutte contre le phylloxera de la vigne en France de Roger

POUGET
12/2*,(- OENOLOGY
130
Bulletin de lOIV
(Vol. 86, n983-984-985)
ECONOMIE - ECONOMY
1RUPHLQWHUQDWLRQDOHSRXUOpWLTXHWDJHGHVYLQV
International Standard for labelling wines
2012
15 p.

DE, EN, ES, FR, IT
2013
30 p
20
EN, FR, IT, ES, DE
Norme OIV des concours internationaux de vins et de boissons

spiritueuses d'origine vitivinicole
OIV Standard for International Wine and Spirituous Beverages of
viticultural origin Competitions
2010
125 p.

DE, EN, ES, FR, IT
Quels vins pour le troisime millnaire ?
2000
31 p.

FR
2008/09
220 p.

DE, EN, ES, FR, IT
CD

Plusieurs articles
en DE, EN, ES,
FR, IT
Norme internationale pour l'tiquetage des boissons spiritueuses d'origine

vitivinicole
International Standard for Labelling Spirituous Beverages of
Vitivinicultural Origin
ISBN: 979-10-91799-01-0
Situation et statistiques mondiales du secteur vitivinicole

World Situation and Statistics of the vitiviniculture sector
ISBN 979-10-91799-08-9
&21*562,9 OIV CONGRESS

Actes de congrs: 35me Congrs de la Vigne et du Vin, 18-22 juin 2012
Izmir, Turquie
Proceedings of the 35th World Congress of Vine and Wine, 18-22 June
2012, Izmir, Turkey
2012
ISBN 979-10-91799-00-3
HISTOIRE - HISTORY
9LJQHVHW9LQFRPSRVDQWHVGXQHFLYLOLVDWLRQGH0DXULFHVALLERY-RADOT
1990
56 p.

FR
Le vin au Moyen-ge dans le bassin mditerranen
1994
120 p.

FR
/KLVWRLUHGXYLQ : une histoire de rites
1997
200 p.

FR
Le vin : 50 sicles de passion (chronorama)
1997

FR
131
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PRIOR R.L., WU X., SCHAICH K. Standardized methods for the
determination of antioxidant capacity and phenolics in food and
dietary supplements. Journal of Agricultural and Food Chemistry, 2005,
vol. 53, n8, p. 3101-3113.
ANTONACCI D. Sotto controllo i residui di fitofarmaci nella viticoltura
da tavola pugliese. Rivista di Frutticoltura, 2003, vol. 4, p. 52-57.
___________________________
137
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PRIOR R.L., WU X., SCHAICH K. Standardized methods for the
determination of antioxidant capacity and phenolics in food and
dietary supplements. Journal of Agricultural and Food Chemistry, 2005,
vol. 53, n8, p. 3101-3113.
ANTONACCI D. Sotto controllo i residui di fitofarmaci nella viticoltura
da tavola pugliese. Rivista di Frutticoltura, 2003, vol. 4, p. 52-57.
139
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Bulletin de lOIV, vol.

86, janvier-fvrier-mars 2013,

ARTICLES ORIGINAUX / ORIGINAL CONTRIBUTIONS

ELENA NADIA BUFU, ELENA GENOIU, TRAIAN CATALIN GENOIU

Tradition and Modernity in

TABLE DES MATIRES / CONTENTS

Some Considerations Regarding the Grapevine Variety

Revue Technique Internationale

NICULAUA, CINTIA-LUCIA COLIBABA

Preliminary Testing of the Cytostatic and Cytotoxic

LUNG MIHAI, NASTASIA POP, TIBERIA POP, SIMONE VINCENZI

The Content of Resveratrol in

The Influence of Malolactic Fermentation on the Sensorial

FELICIA DRAGOMIR TUULESCU, AUREL POPA

Anthocyanic Profiles of Some Autochtonous

REVUE SIGNALTIQUE / CURRENT AWARENESS

Vol. 86 983 - 984 - 985 Janvier-Fvrier-Mars 2013

BRINDUSE ELENA, TUDORACHE AURELIA, FOTESCU LAURA

Numro spcial Congrs de Roumanie 2013

AFRIQUE DU SUD, ALGRIE, ALLEMAGNE, ARGENTINE, AUSTRALIE, AUTRICHE,

Territoires : Municipalit de Yanta (Chine), Rgion autonome de Ningxia Hui (Chine)

Association Internationale des Juristes du Droit de la vigne et du vin (AIDV)

VICE-PRESIDENTS : M. Yves Benard (France), Mme Monika Christmann (Allemagne)

Prsident : M. Vicente Sotes Ruiz (Espagne)

Prsident : M. Valeriu Cotea (Roumanie)

Prsident : M. Eugenio Pomarici (Italie)

COMMISSION III : CONOMIE et DROIT

Prsidente : Mme Creina Stocley (Australie)

COMMISSION IV : SCURIT et SANT

Prsident : M. Paulo Barros (Portugal)

SOUS-COMMISSION MTHODES DANALYSE ET DAPPRCIATION DES VINS

SOUS-COMMISSION RAISINS DE TABLE, RAISINS SECS

Prsident : M. Ahmet Altindisli (Turquie)

Prsident : M. Frantisek Lipka (Slovaquie)

JURY DES PRIX

Edit. 15 mars 2013

Membres du Comit Scientifique et Technique

Prsidente : Creina Stockley (Australie)

Prsident : Eugenio Pomarici (Italie)

Jan Booysen (Afrique du

Prsident : Paulo Barros (Portugal)

Commission IV Scurit et Sant

Sous-Commission Mthodes danalyse

Commission III conomie et Droit

Prsident : Ahmet Altindisli (Turquie)

Prsidente : Claudia Quini (Argentine)

COMITE SCIENTIFIQUE ET TECHNIQUE

Prsident : Valeriu Cotea (Roumanie)

Prsident : Vicente Sotes Ruiz (Espagne)

Gestion et innovation des

Sous-Commission Raisins de table, raisins secs

Projet spcial CST

ORGANIGRAMME DU COMITE SCIENTIFIQUE ET TECHNIQUE DE LORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN

ORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN

ORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN

Vol. 86, n983-984-985,

Wolfgang HAUPT (ALLEMAGNE)

Bundesministerium fr Ernhrung, Landwirtschaft und

Tony BATTAGLENE (AUSTRALIE)

Strategy & International Affairs Winemakers'

Yves BENARD (FRANCE)

Jean-Luc DAIRIEN (FRANCE)