Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition "Nemcinany Wine Days" in Slovak Republic (2013-2016)

被引：0

作者：

Ailer, Stefan ^{[1
]}

Valsikova, Magdalena ^{[2
]}

Jedlicka, Jaroslav ^{[1
]}

Mankovecky, Jakub ^{[1
]}

Baron, Mojmir ^{[3
]}

机构：

[1] Slovak Univ Agr, Fac Hort & Landscape Engn, Dept Fruit Prod Viticulture & Enol, Tr A Hlinku 2, Nitra 94976, Slovakia

[2] Slovak Univ Agr, Fac Hort & Landscape Engn, Dept Vegetable Prod, Tr A Hlinku 2, Nitra 94976, Slovakia

[3] Mendel Univ Brno, Fac Hort, Dept Viticulture & Oenol, Lednice, Czech Republic

来源：

ERWERBS-OBSTBAU | 2020年 / 62卷 / SUPPL 1期

关键词：

Wine; Residual sugar content; Ethanol content; Color; Sensory evaluation; AROMA; PERCEPTION; CONSUMERS;

D O I：

10.1007/s10341-020-00486-x

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

The possible influences of residual sugar content, color and ethanol content on sensory evaluation of wines were assessed. A set of 456 wine samples from the wine competition "Nemcinany Wine Days" (Slovakia) was selected for the study. Samples were analysed using by Fourier-transform infrared spectroscopy. For statistical data processing and testing ANOVA, LSD test, Student's t-test with significance level 0.05 were used. The wines were evaluated by 60 professional judges using the scale (100 point) of the International Union of Oenologists. The effect of the reducing sugar's content on the wine score was confirmed. No statistically significant effect of the reducing sugar content on the sensory evaluation within the category semi-dry wines was confirmed. Wine color affects the sensory score. Significantly higher and more balanced sensory evaluation of red and rose wines compared to white wines was confirmed. Sensory score depending on ethanol content was statistically not significant.

引用

页码：9 / 16

页数：8

共 29 条

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