Optimizing the Operation of Maceration to Obtain Quality White Wines

Abstract

This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to wines with more pronounced floral character. The physico-chemical extraction maceration leads to a more pronounced specific compounds, the time of maceration is very important in this case. The curing time is of great importance in producing varieties Muscat Ottonel and Tămâioasă Românească primarily for successful extraction of aromatic components from grape. As noted in the literature flavored grapes contain large amounts of terpene compounds are in free form or bound. To optimize the technological process is able to extract these compounds and to achieve a harmonious and balanced wine. The variants considered in the study presents the results of physico-chemical and aromatic wines obtained from the Muscat Ottonel and Tămâioasă Românească, which took into consideration both during maceration and the use of selected yeasts and enzymes, which form the basis for the selection of the optimal procedure for obtaining aromatic white wines in Dragasani Vineyard.

Keywords

• maceration
• optimizing
• aromatic wines
• odour