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Author(s): Tomáš Rebič, Elena Horská

Title: Attributes of Wine Assessment

Source: International Scientific Days 2018 :: Towards Productive, Sustainable and Resilient Global Agriculture and Food Systems :: Proceedings

ISBN: 978-80-7598-180-6


Publisher: Wolters Kluwer ČR, Prague

PY, pages: 2018, 649-659

Published on-line: 2018-11-09

Language: eng

Abstract: The quality of wine is examined by two systems: sensory and analytical. The main components in wine are finding out by chemical analysis: alcohol, extract, residual sugar, acids. The actual quality of wine, whether it is at all suitable for consumption, can only be found out by a sense-sensory assessment of a person - a taster. In the work we will deal with the assessment of wine according to the basic characteristics of the wine, namely colour, smell and taste. From these three characteristics, all other wine assessment systems will be developed, taking into account the weight of each factor. In the work we will also deal with individual types of wine and comparison of the quality of individual wines.

Keywords: Analytical system, Aroma of wine, Colour, Sensory system, Taste, Wine

JEL Classification: M30, M39

Rights:Open Access :: Creative Commons BY-NC-SA 4.0 International Licence
Creative Commons License
Toto dielo je publikované pod/This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence.