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Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition “Nemčiňany Wine Days” in Slovak Republic (2013–2016)

Einfluss von Zucker‑, Ethanolgehalt und Farbe des Weines auf die sensorische Bewertung: vom Weinwettbewerb „Tage des Weines Nemčiňany“ in der Slowakei (2013–2016)

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Abstract

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 “Nemčiňany 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 rosé wines compared to white wines was confirmed. Sensory score depending on ethanol content was statistically not significant.

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Acknowledgements

This work was supported by AgroBioTech Research Centre built in accordance with the project Building “AgroBioTech” Research Centre ITMS 26220220180.

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Authors and Affiliations

  1. Department of fruit production, viticulture, and enology, Faculty of the Horticulture and Landscape Engineering, Slovak University of Agricultural, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Štefan Ailer, Jaroslav Jedlička & Jakub Mankovecký

  2. Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Magdaléna Valšíková

  3. Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic

    Mojmír Baroň

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  1. Štefan Ailer
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  2. Magdaléna Valšíková
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  3. Jaroslav Jedlička
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  4. Jakub Mankovecký
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  5. Mojmír Baroň
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Correspondence to Štefan Ailer.

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Š. Ailer, M. Valšíková, J. Jedlička, J. Mankovecký and M. Baroň declare that they have no competing interests.

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Ailer, Š., Valšíková, M., Jedlička, J. et al. Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition “Nemčiňany Wine Days” in Slovak Republic (2013–2016). Erwerbs-Obstbau 62 (Suppl 1), 9–16 (2020). https://doi.org/10.1007/s10341-020-00486-x

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