Chemical Assessment of White Wine during Fermentation Process

Teodora Coldea, Elena Mudura, Carmen Chircu, Andrei Borsa

Abstract


There were investigated chemical properties of indigenous white wine varieties (Fetească albă, Fetească regală and Galbenă de Odobești) during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. We aimed to monitorize the evolution of fermentation process parameters (temperature, alcohol content, and real extract) and the quality of the bottled white wine (total acidity, alcohol content, total sulfur dioxide, total dry extract). The results obtained were in accordance to Romanian Legislation.


Keywords


white wine, chemical parameters, fermentation process monitoring

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:10116

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