RESULTS CONCERNING THE CONDITIONING AND EARLY BOTTLING OF ROSE WINES OBTAINED FROM BLACK GRAPES VARIETIES CULTIVATED IN DRAGASANI VINEYARD
Camelia Muntean, M. Gheorghita, Laura Ionica
KEY WORDS: rose wines, conditioning, treatments, clarification, stabilization
This paper presents the possibilities of rose early conditioning, immediately after alcoholic fermentation, looking for a long time conservation of freshness and fruitiness qualities, essential qualities of this product – in the moment of consumption.
In order to clarify and to stabilize the wines, we used several physic-chemical, termophisical and physic-mechanical treatments.