HIGHLIGHTS
- who: Ştiinţa agricolă and colleagues from the (UNIVERSITY) have published the paper: EFFECT OF ADDED SULPHUR DIOXIDE LEVELS ON THE AROMA CHARACTERISTICS OF WINES, in the Journal: (JOURNAL)
- what: This study is focused to compare wines obtained two grape varieties produced at industrial level: Feteasca regala vs. Feteasca regala Frizzante and Cabernet Sauvignon rosé vs. Cabernet Sauvignon.
- how: The results showed that in almost every comparative study the levels of aroma compounds are maintained when compared with the wines with low content of sulphur dioxide. Some modifications in the wine production protocols . . .
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