MUST FERMENTATION MODULATION CONCERNING THE CONTROLLED MODIFICATION OF THE WINE SENSORIAL AND NUTRITIVE PERFORMANCES
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