RESEARCH ABOUT THE WINE BEHAVIOR IN DIFFERENT TREATEMENT APLICATION

SUMMARY In this thesses I followed the behaviour of wine ob tained from Feteasca regala in the conditions of the year 2005, in the case of ultrare frigeration and slow refrigeration and its effect on the wine composition. During the maturation process of the grapes of Fete asca regala in 2004 the sugar content was from 181 g/l up to 192 g/l in 2005, and the total acidity was between 5,6-6,2 g/l H2SO 4. These wine were obtained using the specific technol ogy of obtaining dry wines. In the case of ultrarefrigeration the total nytroge n content is obviously decreasing, the maximum is registered in the 8 th day; in the case of slow refrigeration in the 12 th day; it’s necessary that the temperature to be constant, stea dy in the isothermic containers. The combined treatment with potassium ferrocyanide and bentonite (82 mg potassium ferrocyanide and 50 mg/hl bentonite) gives a good r esult in the depletion of nitrogen and iron from wine, treatement that’s being recommended in practice.