The Influence of the Main Biological and Biochemical Factors of the Primary Vinification Concerning the Red Wines Composition Obtained in the Main Viticultural Areas of Oltenia

Laura Ionică, M. Gheorghiţă
The safe - food and olfacto-gustative valences, emphasized by the red wines, constituted justified reasons so that these produces to be more and more solicited by a considerable number of consumers spreaded almost in all geographical regions of the globe. The quality of red wines and their pozitive evolution during the years depend, in a decisive measure, on the quality of the raw material and on the way of proceeding the fermentation-maceration process. Regarding this last aspect it comes out that the involving of the selected yeasts, the pectolitic enzymes and of some fermentation activators, are factors with a defining influence concerning the red wines biotechnology.
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