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Viticulture and Winemaking Technology for High-quality Wines at Scdvv Bujoru

Year: 2024

Type: article

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.

Source: Annals of the University of Craiova Series Biology Horticulture Food products processing technology Environmental engineering

DOI: 10.52846/bihpt.v29i65.185

Authors: Marius Florin Stoica, Mihai Tudor, Gabriela Râpeanu, Aurel Ciubucă, Gabriel Tăbăranu

Institution: "Dunarea de Jos" University of Galati

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

OpenAlex ID: W4404717259

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