Codreanu, MariaCotea, Valeriu V.Niculaua, MariusColibaba, Lucia-CintiaZamfir, Cătălin-Ioan2026-06-022026-06-0220131454-7376https://repository.iuls.ro/handle/20.500.12811/6496In this study, the must obtained in 2011 and 2012 from Tămâioasă românească variety was subjected to a number of 9 prefermentative treatments with oxalic acid, lactic acid, succinic acid, silicon dioxide, tannins, bentonite, graphen, chitosan and activated charcoal. The results showed that malic acid concentation increased due prefermetative treatments application in Tămâioasă românească wines obtained in 2011 from 1,24 g/L (M) to 1,61 g/L (V6). Acid succinic content in wine decreased after oxalic acid (V1) addition.enTămâioasă româneascăoxalic acidchitosanactivated carbonArticle2069-8275