Abstract
The 5 Agglocompact yeast is a dry yeast, that determines the compact precipitation of the yeast cells after the secondary fermentation. The raw wine’s conditioning for the sparkling wines was conducted just as in the case of the classic yeasts. The use of the 5 Agglocompact yeasts determined a more favorable evolution in the metabolism of the sugars showing a more rapid stat than in the classical variant but with a superior evolution [1]. The physical, chemical and sensorial analysis of the raw sparkling wine immediately after the secondary fermentation has shown the existence of some very common parameters without major differences, the sparkling wine’s aroma being improved without influencing the characteristic flavor of the sparkling wine.