SPARKLING WINE QUALITY IN A ROMANIAN WINE PROCESSING UNIT-STUDY CASE

Published in Scientific Papers. Series D. Animal Science., Vol. LVI
Written by Dana TAPALOAGA

Based by the law of Vineyard and Wine, the wine quality category represents the level resulted upon its chemical, physical and sensorial features, established by the natural conditions, cultivated species and the applied technology. Wines designated to the public consumption have to be obtained by authorized treatments and practices and correspond to some features required by the hygiene standards. Due to the more and more increased importance of the quality of food products in the modern society, the present study proposes to assess the quality of five sparkling wine sorts processed in a Famous Romanian wine processing unit. There were analyzed the chemical and physical parameters and also the sensorial ones. The sensorial parameters referred to were: colour, smell, taste, aspect, pearling. The physical and chemical parameters referred to were: alcoholic concentration, total acidity g/l tartric acid, volatile acid g/l acetic acid, pressure at 200C, reducing carbohydrates. The result samples of the five wines were statistically compared and there were concluded upon the best quality. As a major conclusion it is noticed that the wine quality in all the studied sorts keeps the quality standards in food production.

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TĂPĂLOAGĂ D. 2013 SPARKLING WINE QUALITY IN A ROMANIAN WINE PROCESSING UNIT-STUDY CASE. Scientific Papers. Series D. Animal Science., Vol. LVI, ISSN 2285-5750, 311-314.


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