Abstract
Chemical composition of white wine Sauvignon blanc var. was assessed during storage from January until August. Common analytical methods were applied for alcohol content, total reducing sugar, sulphur dioxide and total acidity analysis. The value for total reducing sugar of 1,8 g/L, could include the Suvignon blanc wine as dry wine. There was observed a loss in alcohol content with 5% in the stored white wine. In order to ensurre the wine stabilization, the amount of sulphur dioxide increased gradually from cold to warm season, in August reaching the highest value of 130 mg/L total SO 2 .
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Schedule a callMore From: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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