VITICULTURE AND WINEMAKING TECHNOLOGY FOR HIGH-QUALITY WINES AT SCDVV BUJORU

Abstract

This study focuses on technological interventions in order to reduce the sulfites addition in white wine production by using carbonic ice and nitrogen. The proposed winemaking technology include temperature-controlled fermentation of grapes must and further temperature-controlled storage of white wine, compared to classic techniques without temperature control.
The results revealed that by using technological interventions with carbonic ice and nitrogen protection the resulted wines are improved from chemical and sensorial point of view.