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A comparative analysis of popular white and red wines

A comparative analysis of popular white and red wines

 

Key words:
popular wines, phenolic compounds, wine quality, sensory assessment

 

Summary
The aim of this study was to compare the content of total phenolic compounds, ethanol, total sugars, sucrose, sulfur dioxide and chlorides as well as the acidity and density of popular red and white wines available on the Polish market. The wines were rated on a 20-point scale in a sensory evaluation. The average concentrations of total phenolic compounds in red wines were determined at 1207 mg/dm 3 and were significantly (p < 0.05) higher than in white wines (178 mg/dm 3 ). Significant differences in sulfur dioxide concentrations and total acidity were also noted
between red and white wines. The allowable sulfur dioxide levels were significantly exceeded in white wines. In most cases, the total sugar content of the analyzed wines was not correlated with the declared type of wine: dry, semi-dry or semi-sweet. The presence of sucrose was determined in all wines. Most wines were evaluated as "good" in the sensory assessment. The most highly evaluated quality attributes were clarity and color, whereas the lowest number of points was awarded for taste.

 

dr inz. Bozena GARBOWSKA
dr hab. Jolanta WIECZOREK
University of Warmia and Mazury in Olsztyn
Faculty of Food Sciences
Department of Commodity Science and Food Analysis
Pl. Cieszyński 1, 10-726 Olsztyn, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
This email address is being protected from spambots. You need JavaScript enabled to view it.
mgr inz. Renata CICHOCKA
prof. dr hab. Zbigniew WIECZOREK
University of Warmia and Mazury in Olsztyn
Faculty of Food Sciences
Department of Physics and Biophysics
ul. Oczapowskiego 4, 10-719 Olsztyn, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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