The influence of different technological procedures in obtaining and conditioning high quality red wines regarding to relations between different compositional parameters

Authors:
A. Buică, M. Gheorghiţă
Abstract:
To complete the wines characterization (analytical, micro-biological, sensorial), in order to certificate their naturalness, it was proposed the interpretation of the physiologo-chemical parameters with the help of some oenological parameters. These are reports or sums which indicate the values of the chemical characteristics (alcohol, acidity, glycerol, extract, ash and optic density to different wave lengths) that vary between certain limits to normal and healthy wines.
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