THE OBTAINING OF ROSE WINES USING THE TECHNOLOGICAL METHOD OF RATEO MODIFING BETWEEN SOLID AND FLUIS PARTS OF GRAPES
Camelia Muntean, Laura Ionica
KEY WORDS: rose wine, solid and fluid phases, maceration, composition
In this work, then are presented the results of an experiment concerning the possibilities of obtaining rose wines with typical chemical composition and chromatic features, using the ratio modifying between solid and fluid phases of must and the management of dry fermentation – maceration.
The results show that using this method some composition characteristics can be improved in comparation with those of wines obtaining by short period maceration method of all grapes parts.