Abstract
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.
Cuvinte cheie
deburbage
fat extract
static clearness
dynamic clearness