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STUDIES REGARDING THE QUALITY OF CHARDONNAY AND CABERNET SAUVIGNON WINES

Mirabela Ioana Lupu

Abstract

Quality of food and beverages is an important aspect that can heavily influence the purchasing behavior of consumers. Wine quality broadly encompasses both extrinsic and intrinsic factors and how these factors are interpreted depends on the level of expertise Wine producers constantly brag about the quality ratings that their wines receive from critics, because a high wine rating ? implying high quality ? translates into increased sales for a wine. But quality wines come in all colors, degrees of sweetness and dryness, and flavor profiles. It is very difficult to assess the quality of wine just by reading the label. So as a general rule of thumb the higher up the quality scale the better the wine should be. Wine includes a variety of compounds that influence its quality. These compounds originate from both raw materials and wine obtaining biotechnological processes. The objective of this paper is to study the quality of two wine variety, Chardonnay and Cabernet Sauvignon. Wines of both varieties were produced with grapes harvested from Republic of Moldova wine making regions in 2015 and 2017 vintages. From the quality point of view, it was determined the phenolic compounds and other wine properties (total and volatile acidity, alcoholic strength, free and total sulphur dioxide, pH, dry extract, density, refractive index). All these properties are important to evaluate the wine quality.

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DOI resolver: doi.org/10.5593/sgem2018/6.2/s25.082

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