Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXII
Written by Elena COARFĂ, Mona Elena POPA
Written by Elena COARFĂ, Mona Elena POPA
In the last years studies point out the fact that the red wine is one of the most consumed beverages over the world. Appreciation of quality in food products is a complex process and is often based on multi-dimensional facets, whose measurement requires clearly validated scales. Factors that influence the overall perception of wines in terms of quality are: geographical origin – ground type, climate, grape variety - and authenticity. One of the most important indicator of the red wine is polyphenolic compounds, such as flavonoids, anthocyanins and tannins present in large quantities in wine, especially in red wines; their composition in wine being influenced by the varieties, the vintage and the wineries. The aim of the present work is to make a short review about three types of wines: Cabernet Sauvignon, Merlot and Feteasca neagra quality attributes in order to establish the relationship of the intrinsic characteristics of each individual product and the extrinsic attributes and to adapt the scale to each considered product.
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