Abstract:
Beinga complex system in continuousevolution, wine needs different stabilization and conditioning treatments.Sulphur dioxide and dimethyl dicarbonate areone of the most used in winemaking because they havean important role in wine protection and stabilization.For this study, nine wine variants were obtained from a blend of FeteascăRegală and Muscat Ottonelvarieties. All samples were treated with6 % SO2solution anddimethyl dicarbonateliquid solution, in various concentrations. Theaim of this experimentwas to follow the evolution ofphysical-chemical and chromatic parametersof wines, depending on treatments used and the analyzes period. The analyzes were repeated and compared atthree months difference.Both treatments, SO2and dimethyl dicarbonateshowed significant influence on the physical-chemical and chromatic characteristics of wines, dependingon added substances concentration and the analysis periods, representing a good alternative for modern winemaking
