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78 .   The influence of the conditioning technological operation of must and wine on the composition characteristics of distillate

Authors: Felicia Stoica, Elena Heroiu, L. Giurgiulescu, Ionel Popescu-Mitroi

Volume 16, Issue 3;
Pages: 373-375;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 9551



Abstract:

In the last years, was no about of obtaining distilled quality of different types of wine for higher valorification of exceeding wines production and also for the market demand for these beverages. The main way of recovery of quality distillates obtained from wine is aging them in oak vessels to obtain vinars, the Romanian spirits like French cognac.

In this paper are presentated some results on the production of the high quality wine distillate using traditional variety grapes in Drăgăşani vineyard.

Keywords: distillate, wine, limpidity, volatile compounds

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