There’s new research from Romania, published in the Scientific Bulletin of Biotechnologies, into how certain chemical parameters in wine influence its sensory properties. The study shows that while wines may be chemically sound and meet all the required standards, these chemical values alone do not guarantee that the wine will be well-received by consumers. This is because sensory properties, which include how the wine looks, smells and tastes, can differ significantly even if the chemical makeup is similar.
In terms of chemical composition pH, Total Polyphenolic Content (TPC) and anthocyanins have the greatest influence on quality. The lowest influence is total acidity (the sum of all the acidic components present in the wine) and sulphites. However, factors like colour, aroma and taste are more influential in a consumer’s wine selection than the actual chemical composition. For example, a wine with excellent chemical scores might not be appealing if it doesn’t have the right balance of aroma or flavour that consumers expect.
Wines with intense colour and rich, complex aromas are usually preferred. Attributes like balance, length, intensity and complexity in taste are also significant. Interestingly, the research suggests higher prices do not correlate with higher quality or better sensory properties.
