Research Regarding the Action of Selected Yeasts (L.S.A.) and Increase Doses of SO2 Contents on Chromatic Characteristics of Cabernet Sauvignon

L. Giurgiulescu, P. Săvescu, Felicia Stoica, Codre Anca
The knowing of biotechnological factors involved in obtaining of some red wines with high concentration in good substances for human body is very important for the orientation of technological process in the direction of realize of produces with high level alimentary safety and high nutritive values. The studies will show what types of enzymes can be used for extraction antioxidants substances from grapes and what kind of selected yeasts can be used in biotechnology for to have a sure and very good technological process.
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