Chemical Assessment of White Wine during Fermentation Process

There were investigated chemical properties of indigenous white wine varieties (Feteasca alba, Feteasca regala and Galbena de Odobesti) during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj- Napoca. We aimed to monitored the evolution of fermentation process parameters (temperature, alcohol content, and real extract) and the quality of the bottled white wine (total acidity, alcohol content, total sulfur dioxide, total dry extract). The results obtained were in accordance to Romanian Legislation.