Abstract
The aim of the research was to improve the organoleptic qualities of young red wines ”Primeur” and ”Virgin” based on optimizing the content of phenolic substances and malic acid. The technological process consists in the elimination of approximately 80% of the total seeds contained in wine in alcoholic and malolactic fermentation. Limiting the division of phenolic compounds in young dry red wine allowed to decrease the feeling of excess astringency with obtaining a round, velvety taste and typical of this category of wines. The concomitant realization of the alcoholic and malolactic fermentations allowed the decrease of the malic acid content, responsible for the excess in the young dry red wines.
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