Influence of stabilisation treatments on the sensory characteristics of white wines

Abstract

Wine requires special attention because it is known as one of the most refined pleasures of life. Wine tasting is not just a simple act of drinking; it involves appreciation, identification and meditation. Wine flavor and taste is formed by complex interactions of the volatile compounds formed as a result of grape ripening and winemaking process. The quality of the wine is assessed by sensory analysis, taking into account the fact that analyzes are performed in the laboratory of information on chemical composition, wine’s health and its resistance to alterations, sensory analysis is used to assess and establish the quality of a wine. The aim of this research was to analyse the effect of different treatments on the sensory characteristics of white wines obtained from a blend of Muscat Ottonel and FeteascaRegala grape varieties. Forty-five variants treated with 6 % SO2 solution and dimethyl dicarbonate liquid solution in various ratios, were studied. Graphical representations of the sensory profiles including flavor and taste characteristics as diagrams by platting the average of the value obtained for the sensory descriptors.