There are many chemical components of wine that influence sensory appeal. Methods to quantify the chemical composition of wines that are standard methods in the wine industry were used to study the dissolved oxygen level, pH, residual sugar (D-glucose and D-fructose) concentration, tartaric acid concentration, L-malic acid concentration and percent ethanol. Additionally, the absorbance of light at several wavelengths was used to study color and the concentration of polyphenols. Wines from around the world were studied and compared with wines made in Illinois. Rosé wines were chosen to study because this wine style is able to be produced throughout the state of Illinois. The chemical analysis was conducted at MacMurray College and the sensory analysis was conducted by the Illinois Grape Growers and Vintners Association. The results of the chemical analysis of wines and their correlation with sensory appeal will be discussed.

Investigation of the correlation of chemical and sensory analysis of Rosé wines

254th National Meeting (2017)

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