INFLUENCE OF THE TYPE OF FERMENTER ON THE CHEMICAL COMPOSITION OF VRANEC AND MERLOT WINES

In this study, red wines from V. vinifera L. cv. Vranec and Merlot (harvest 2021) have been produced by three different fermentation methods, applying classical, roto punch down fermenters, in order to study their influence on the wine quality. The chemical parameters that confirm basic quality determined, including alcohol, dry extract, specific density, reducing sugars, total volatile acidity, pH, free SO2. contained relatively higher content of alcohol compared wines, due sugars grapes. Wines with fermenter presented values extract classical which confirms is most suitable for production complex structured wines. all ranged 12.08 12.4%, acidity was between 5.8 6.3 g/L 39 45 g/L, while range 0.41 0.45 g/L. All were sugar lower than 4 them well protected oxidation. It concluded type affected quality, confirming applied technology important wines.&nbsp