THE INFLUENCE OF THE DEBURBAGE AND THE ROLE OF FAT SUBSTANCES IN WHITE WINE MAKING
TITA OVIDIU UNIVERSITY âLUCIAN BLAGAâ SIBIU, FACULTY OF AGRICULTURAL SCIENCE, FOOD INDUSTRY AND ENVIRONMENT PROTECTION, ION RATIU STREET NO.7-9, 2400 SIBIU; E-MAIL: OVIDIU.TITA@ULBSIBIU.RO
The deburbage operation has an important role concerning the alcoholic fermentation of the grapes juices, influencing positively the sensorial quality of the wines and their physical-chemical composition. Through the metabolism of the sweet substances in the process of the alcoholic fermentation, the efficiency regarding the ethyl alcohol is higher in case of the deburbaged juices or with a high content of fat substances which is possible in case the juice is maintained for a long period in contact with the sediment [9 - 11]. After the deburbage, the obtained wines have a relatively low content of fatty volatile acids and a lower content of unwanted smelling substances.
