RESEARCH REGARDING THE INFLUENCE OF YEASTS TYPE AND RELATIONS BETWEEN GRAPE JUICE PHASES ON CHROMATIC CHARACTERISTICS OF RED WINE

L. Giurgiulescu

KEY WORDS : yeasts, red wine, chromatic characteristics, enzymes, grape juice

ABSTRACT

In the technology of the red wines obtaining an important place had the relations between the grape juice phases which, in the time of fermentation-maceration under the action of CO₂ obtaining through the metabolism of sugars by yeasts. The maintain of separate state for longer period of time brings unpleasant in a lot of levels; the compositional, microbiologic and tastes. For the quantify of the influence of indigene yeasts and of the selected yeasts in combination with relation between grape juice phases. It was realized an experiment. The results was notified in the table 1,2,3.