Optimization of Aligote dry white wine production under TUM micro-winemaking conditions

Abstract

In laboratory conditions, three samples of dry white wine of the European Aligote grape variety were studied, produced by three different processes respecting the entire technological process: I – classical method without sulphation, II –classical method with sulphation of 20 mg sulfur dioxide/L of wine and III – the classic method with sulphation of 40 mg sulfur dioxide/L of wine in industrial micro-winemaking conditions.