Bazele teoretice și analitice de fabricare și păstrare a mustului de struguri sulfitat-acidifiat

Abstract

The paper reviews the theoretical and analytical principle of innovative technology of production and storage of grape juice aci-difi ed and sulfured. Technology enables long-term storage of grape juice, sufured to sulphur dioxide concentrations up to 200-300 mg/dm3 and acidifi ed to pH values below 2.8, under normal circumstances, the wine-making enterprises. The use of such grape juice in the production of wines with a residual sugar helps reduce their costs and improve their quality.