Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Georgiana CERCHEZAN, Florentina ISRAEL-ROMING
Wine quality is afforded by chemical properties but also tightly connected to perception of appearance, olfactory and taste properties. In order to assess the most important chemical parameters of wine that are priority for wine consumers, 21 wine samples were studied. This means 3 varieties of bottled wines from 2018 harvest, vinified in dry, medium dry, medium sweet and sweet, from 4 different wine regions and 6 different vineyards from Romania. For assessing the chemical parameters, 9 laboratory analyses were performed (sulphites, total acidity, volatile acidity, pH, alcohol content, anthocyanins, residual sugar, total polyphenols, tannins). Organoleptic analyses were performed according to BLIC test by 26 tasters panel. Using specific attributes, they evaluated the visual aspect, the olfactory properties and the taste and finally a quality overall mark was delivered. The statistical analyses of the correlation between chemical parameters and sensorial characteristics showed the importance of some laboratory determinations on the perception of wine quality by a common consumer. But the results revealed that very good values of the chemical parameters are not a guarantee of high acceptability of the consumers.
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