engleski

Effect of physicochemical variables on descriptive sensory attributes of the taste of Prošek wine

Sweet wine Prošek found on the market is obtained from selected Dalmatian varieties of grapes using specific production technologies. Two types of Prošek wine were experimentally produced from dried grape cv. Plavac mali and Pošip using traditional technology. The analysis of the basic physicochemical parameters of Prošek as well as analysis of total phenols, total anthocyanins, vanillin index, proanthocyanidins and the antioxidant activity using the Briggs-Rauscher method was conducted. In this paper sensory assessment of Prošek wine was related to physicochemical variables using multivariable analysis (factor analysis and principal components) with the aim to classify the properties into logical groups as well as to identify the effect of physicochemical parameters on individual sensory attributes of the wine. The results indicated that the fullness of the wine was significantly associated with the content of dry extract and even to a greater extent with the content of total phenols, and regarding Plavac mali also with the content of total anthocyanins (p<0.05). The bitterness of Prošek wine is in inverse proportion to the content of total phenols, and astringency is inversely proportional to proanthocyanidins. The sweetness of Prošek demonstrated moderate correlation with alcohol content (r=0.5), while the acidity of Prošek wine revealed a significant correlation with the variables of volatile and non-volatile acidity (p<0.05).

dessert wine Prošek; sensorial analysis; physicochemical analysis; FA; PCA

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