RESEARCH ON THE QUALITY ASSESSMENT OF IMPORTED WINES

Abstract

Nowadays, wines are one of the most consumed and appreciated beverages in the world due to the nutritional value and biologic compounds content. The concept of quality of wines is quite difficult to define because of its complex character and its subjective interpretation, but there are nevertheless some defining elements that constitute a benchmark for quality assessment. The aim of this work is to investigate white (Sauvignon Blanc) and red (Cabernet Sauvignon) wine characteristics. Oenological properties, colour, sensory characters and acidic content have been evaluated and the influence of the variety has been taken into account. The sensory evaluation of the two varieties cultivated in different areas shows that there are differences between the same varieties as the country of origin is a factor that imprints certain characteristics of each type of wine, due to the climate and the soils.