Research Regarding Biotechnological Possibility to Reduce Volatile Acidity in Wines

Authors:
L. Giurgiulescu

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.