This study aims at the effect of using maceration enzyme on the improvement of the
extraction degree of the aroma precursors and the odorous compounds in the Muscat …

In order for a high quality wine to be catalogued, an analysis of the chromatic intensity is
necessary, the color representing a valuable indicator. The applied technologies bear in …

One of the most important technological operations in red wines is the stage of maceration-
fermentation process considered crucial in intensifying the flavor substances. Currently …

The aromatic characters of wine mainly depend on the properties and the composition of the
musts they originate from. The present study has monitored five grape varieties from which …

In this article was monitorized the fermentation of mixed cereal-based substrate by analyzing
the main physical-chemical characteristics (pH, total and volatile acidity, alcohol …

The present study monitors, through GSMS methods, the accumulation of odorant
substances in the Muscat Ottonel variety, using selected yeasts that have been isolated and …

This study provides an assessment of physical-chemical properties for some semi-flavoured
wines from Recas region (Romania), such as Chardonnay, Feteasca Regala, Sauvignon …