ANALYTIC STUDY OF WINE IN THE PROCESSING STAGE AND ITS IMPORTANCE IN THE FINAL PRODUCT QUALITY MAINTENANCE

Abstract

It was showed the importance of the chemical and physical analysis in quality processing of wine. Determinations of free and total sulphurous anhydrid, alcohol, total and volatile acidity, tannine, iron, density, dry and reduced extract, ratio between alcohol and dry reduced extract, reduced sugars and pH were made.