摘要
In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and subtractive technological interventions, of the amounts of adjuvants (sulphurous anhydride) is essential for the production of organic wines.
In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and subtractive technological interventions, of the amounts of adjuvants (sulphurous anhydride) is essential for the production of organic wines.
作者
Gheorghe Duca
Rodica Sturza
Natalia Vladei
Ecaterina Covaci
Gheorghe Duca;Rodica Sturza;Natalia Vladei;Ecaterina Covaci(Research Centre of Physical and Inorganic Chemistry, State University of Moldova, Chisinau, Republic of Moldova;Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova)
