Influenţa gradului de limpezire a mustului asupra compoziţiei fizico–chimice a vinului alb din soiul chardonnay

Abstract

Research has undergone wine from grape variety Chardonnay of the crop of 2012 with a sugar content of 226 g/dm3, titratable acidity 7.5 g/dm3. The wort obtained was subjected to settling using different adjuvants as follows: enzymes, bentonite, potassium caseinate, active coal (at the stage of fermentation). Depending on the adjuvants and physical processes that have been prepared wort 9 variants and was determined the degree of fining. Physico-chemical analyzes were performed in the laboratory Oenology and wine with designation of origin in accordance with methods approved and recommended by the OIV. Research has shown that young wines of the vintage 2012 Chardonnay obtained from musts with different degree of fining differ by content of dry extract, ranging from 18.2 up to 19.7 g/dm3. In the investigated wines has not been established an obvious dependence between the degree of fining of must and dry extract.