L’article est consacré au développement et à la mise en œuvre de régimes technologiques pour la production, le stockage et l’utilisation de moûts de raisins sulfatés à des concentrations modérées en dioxyde de soufre pour la production de vins mousseux. En tant que critère assurant la stabilité, une concentration de dioxyde de soufre moléculaire ayant un effet bactériostatique vis-à-vis de la plupart des levures a été adoptée.
Lucrarea este dedicată dezvoltării şi implementării regimurilor tehnologice de producere, depozitare şi utilizare a mustului de struguri sulfitat la concentraţii moderate de dioxid de sulf pentru producerea vinurilor spumante. Drept criteriu care asigură stabilitatea a fost selectată concentraţia de dioxid de sulf molecular, care are un efect bacteriostatic faţă de cele mai multe drojdii.
The article is dedicated to the development and implementation of technological regimes for the production, storage and use of grape must at moderate concentrations of sulfur dioxide, for the production of sparkling wines. As a criterion ensuring stability, a molecular sulfur dioxide concentration having a bacteriostatic effect vis-à-vis most yeast has been adopted.
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