Research Regarding Biotechnological Possibility to Reduce Volatile Acidity in Wines

Authors:
L. Giurgiulescu
Abstract:
The forming of volatile acidity in the time of primary wine making is influenced by biological and physic-chemistry factors in complex interaction. Volatile acidity can be limited through: using selected yeasts, sulphur added in legal doses, the homogeneity of grapes juice phases, the using of fermentation activators.
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