Attributes of Wine Assessment

The quality of wine is examined by two systems: sensory and analytical. The main components in wine are finding out by chemical analysis: alcohol, extract, residual sugar, acids. The actual quality of wine, whether it is at all suitable for consumption, can only be found out by a sense-sensory assessment of a person a taster. In the work we will deal with the assessment of wine according to the basic characteristics of the wine, namely colour, smell and taste. From these three characteristics, all other wine assessment systems will be developed, taking into account the weight of each factor. In the work we will also deal with individual types of wine and comparison of the quality of individual wines.