Quality Parameter Control in Red Wines From Different Wine-Growing Centres

This paper presents the control of quality parameters in 12 red wines (Cabernet Sauvignon, Merlot, Pinot Noir, Fetească neagră) from three wine-growing centres in Oltenia: Oprișor, Segarcea and Banu Mărăcine-Breasta. Alcoholic strength, total and volatile acidity, glycerol, non-reducing dry extract and ash were determined, and the oenological indices for controlling naturalness were calculated. The wine-growing centre significantly influenced glycerol (10.01–12.59 g/L), volatile acidity and total acidity, while the variety significantly influenced non-reducing extract, ash and total acidity; Cabernet Sauvignon had the highest extract (31.24 g/L) and Pinot Noir the lowest. Volatile acidity was high at Oprișor, where Cabernet Sauvignon (1.10 g/L H2SO4) exceeds the legal limit. The oenological indices fell within the range of natural wines, with no indication of adulteration.