6533b7d8fe1ef96bd126a111
RESEARCH PRODUCT
THE EVOLUTION OF COMPOUNDS IN THE AGING PROCESS OF THE DRĂGĂŞANI CABERNET SAUVIGNON WINES
Ovidiu TiţaCiprian TuşaAxenia Rădulescusubject
digestive oral and skin physiologyeducationcardiovascular systemCabernet Sauvignonwine agingfood and beverageslcsh:TP1-1185red winelcsh:Chemical technologyDrăgăşanidescription
This paper presents the influence of raw material on wine aging and determining of the optimal duration of wine aging in oak vessels and glass vessels. The potential quality of red wines from Cabernet Sauvignon Drăgăşani is highlighted more in the aging process to oak vessels and glass vessels.
year | journal | country | edition | language |
---|---|---|---|---|
2011-02-01 | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |