Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry (Feb 2011)

THE EVOLUTION OF COMPOUNDS IN THE AGING PROCESS OF THE DRĂGĂŞANI CABERNET SAUVIGNON WINES

  • Ovidiu Tiţa,
  • Ciprian Tuşa,
  • Axenia Rădulescu

Journal volume & issue
Vol. 12, no. 1
pp. 59 – 64

Abstract

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This paper presents the influence of raw material on wine aging and determining of the optimal duration of wine aging in oak vessels and glass vessels. The potential quality of red wines from Cabernet Sauvignon Drăgăşani is highlighted more in the aging process to oak vessels and glass vessels.

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