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REVISTA DE CHIMIE
Cite as: Rev. Chim.
https://doi.org/10.37358/Rev.Chim.1949

OSIM Nr. R102355
ISSN 0034-7752
ISSN 2668-8212 (Online)
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Revista de Chimie, Volume 58, Issue 1, pp. (2007)




Must Fermentation Modulation Concerning the Controlled Modification of the Wine Sensorial and Nutritive Performances

Abstract:

In this paper a qualitative-quantitative analysis of several vinification protocols for the “Grasa de Cotnari” wine is presented. The simultaneous/separately inoculation of a selected yeast (LALVIN L 2056) and of a new enzyme (Lallzyme Cuvee Blanc) into must was compared with a traditional vinification technology. The efficiency of procedures developed by the authors is demonstrated on the positive evolution of the wine sensorial characteristics during the ageing. Keywords: vinification, must fermentation, selected yeasts, sensorial quality

Issue: 2007 Volume 58, Number 1
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