THE EVOLUTION OF COMPOUNDS IN THE AGING PROCESS OF THE DRĂGĂŞANI CABERNET SAUVIGNON WINES L\'EVOLUTION DES COMPOSES DANS LE PROCESSUS DE VIEILLISSEMENT DES VINS DE CABERNET SAUVIGNON DRĂGĂŞANI
AXENIA RADULESCU *, CIPRIAN TUSA, OVIDIU TITA “Lucian Blaga” University of Sibiu, Faculty of Agricultural and Food Sciences and Environmental Protection, 7- 9 Dr. I. Ratiu street, 550012 Sibiu, Romania * Corresponding author: axeniaradulescu@yahoo.com
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.
