Influenta zaharului in vin

 

 

 

 

 

Continutul in zaharuri mai mare de2 g/l la vinul materie prima nu asigura stabilitatea biologica si duce la cresterea continutului in aldehida acetica si diacetil, determinand dininuarea calitatii vinului spumant. Continutul in zahar din vin micsoreaza capacitatea de absorbtie fata de CO2.De aici si imperativul ca vinul materie prima sa fie complet sec.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s