ECONOMIC EVALUATION OF THE VINIFICATION TECHNOLOGY
FOR PRODUCING ECOLOGICAL RED WINES
Agatha Popescu, Cristina Simion, Maria Cantoman, Elena Postolache,
Silvia Julei, Maria Barsan, Emil Indreica, Constantin Nita
KEY WORDS: economic evaluation, vinification technology, ecological red wines
ABSTRACT
The experiments were organized within Bujoru Research Station and included 4 variants referring to Merlot wine: VM-control, grapes obtained by classical technology: chemical fertilization and phyto-sanitary protection, classical vinification ; V1- experimental variant – ecological grapes: soil fertilization with compost marc, biological phyto-sanitary protection, vinification with pectolytic enzymes ; V2- experimental variant – ecological grapes : soil fertilization with manure, biological phyto-sanitary protection, vinification with pectolytic enzymes; V3- experimental variant – ecological grapes: soil fertilization with a spring mixture of leguminous plants and grasses, biological phyto-sanitary protection, vinification with pectolytic enzymes; V4- experimental variant – ecological grapes: a nonfertilized soil, biological phyto-sanitary protection and vinification with pectolytic enzimes . The economic evaluation by variant is based on: amount of processed grapes, wine production, vinification rate, production costs, wine cost, incomes from marketed wine, total profit, profit per wine litre, profit rate. All the ecological variants assure high quality red wines, a higher price and profit rate compared to the classical technology. The best variant is V2 .