[Study of liquor wines production procedures]
1995
Cotea, V.D. | Cotea, V.V. (Universitatea Agronomica, Iasi (Romania)) | Odageriu, G. | Tibirna, C. (Centrul de Cercetari pentru Oenologie, Iasi (Romania)) | Bilius, I. | Carja, N. (S.C.Cotnari S.A., Cotnari (Romania))
Grapes of Busuioaca de Bohotin, Tamiioasa Romineasca, Muscat Ottonel, Grasa de Cotnari and Feteasca alba were processed for liquor wines by a new technology of alcoholic maceration of pressed grapes partially fermented and by the classical technology consisting of alcohol addition in a partially fermented must-wine mixture. Both technologies resulted in liquor in wines rich in extract, fine, harmoniously constituted and with low values of G/F relation. Testing quality and natural character of these liquor wines by examining the G/F relation with valuies under 0.63, the allowable maximum limit, that between 0.35 and 0.57 demonstrated that these wines were correctly and legally made.
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