This work is focused on the study of the influence of different strains of yeasts on the concentration of organic acids, metallic content, and other physical-chemical parameters from experimental sparkling white wines produced by traditional method (bottle fermented). This study was required due to climatic conditions varying from year to year, generating grape harvests with very high alcoholic potential, and very low values for total acidity. In this case, a Muscat Ottonel grape must was used and passed by a reverse osmosis process. The obtained permeate was mixed with a calculated amount of the concentrate to generate a must with a potential of 10.5% (v/v) alcohol, in order o to obtain the base wine for the second fermentation. After fermentation, the wine was treated to get tartaric, protein and microbiological stabilization. For the second fermentation four different strains of yeast species Saccharomyces cerevisiae were used. Bottle fermentation and storage was performed at a constant temperature of approximately 12 • C. After six months of storage, sparkling wine samples were analyzed. The metal content was determined using AAS method, and organic acid concentration was determined by a HPLC method. The main physical-chemical characteristics were determined (alcohol concentration, total acidity, volatile acidity, total dry extract, free SO 2 , total SO 2 , density, pH, conductivity) based on OIV methods. The results obtained indicated significant differences of the analyzed parameters.

Busuioacă de Bohotin grapes were harvested at technological maturity in 2014, both biotypes (dark violet biotype and rose biotype) being from Huşi vineyard. The wines were obtained by applying four types of maceration processes: maceration-fermentation, microwave maceration, ultrasound maceration and cryomaceration, namely: Vo-control sample (no yeast and enzymes), V1-Maceration-fermentation, V2-Microwave maceration, V3-Ultrasound maceration and V4-Cryomaceration. The wine samples obtained were characterized from a physicochemical and sensorial point of view, the main objective of the study being to compare the dark violet biotype and rose biotype of the Busuioacă de Bohotin variety. The physico-chemical analyses were done according to the Compendium of International Methods of Analysis of Wine and Musts (OIV, 2013).The sensory evaluation was conducted according the evaluation method originally proposed by the International Union of Oenologists (UIO). The obtained wines are dry wines with a reducing sugar content between 1.84 g/l (minimum) for dark violet biotype (V2 sample) and 2.18 g/l (maximum) for rose biotype (V1 sample). In terms of alcohol concentration, the highest values were recorded at the dark violet biotype with a maximum of 14.9 % vol. and a minimum of 13.91 % for rose biotype. Sensory analyses revealed that the highest intensity of flavours had the dark violet biotype of Busuioacă de Bohotin variety. It was observed that there were found major differences between the two biotypes of Busuioacă de Bohotin variety on physico-chemical and sensory characteristics, the highest value for all the characteristics being recorded by the dark violet biotype.

Wine is a product resulting from the crossing of the conditions offered by plantation and the different treatments applied by winemakers in the wine making process. The present study has evaluated the influence of pre-fermentative treatments on the physico-chemical and chromatic features of the analyzed wines, and it was also observed the differences on the sensory level. Six experimental samples were obtained: FA V0-control sample (no pre-fermentative treatments), FA V1 (pectinase and β-glucosidase treatment), FA V2 (bentonite treatment), FA V3 (glutathione treatment), FA V4 (tannin treatment), FA V5 (gelatin and tannin treatment). The physico-chemical analyses were done according to the Compendium of International Methods of Analysis of Wine and Musts. A Shimadzu UV-1800 spectrophotometer was used to examine chromatic features, the total polyphenols index and the Folin-Ciocâlteu index. The sensory evaluation was conducted according to the evaluation method originally proposed by the International Union of Oenologists (UIO). As expected, the pre-fermentative treatments didn't have significant influence on the physico-chemical features of the wines, but important differences were identified on the sensory level and concerning the polyphenol indices.