Acta Univ. Agric. Silvic. Mendelianae Brun. 2008, 56, 309-318
Published online 2014-11-14

Sensorial evaluation genuineness of wine

Ivo Tomášek

Ústav vinohradnictví a vinařství, Mendelova zemědělská a lesnická univerzita v Brně, Valtická ul., 691 44 Lednice, Česká republika

The qualitative indicators of wine are also sensoric properties besides analytic properties.
The specimens were evaluated immediately after their stabilization. Of course, by the time the sensoric properties are changing and can influence later evaluation, even customers in their desicion for repeating purchase. Specialists evaluated specimen of white wines such as: rhine Riesling, Sauvignon blanc and gruner Veltliner from three locations of Znojmo winery region. All specimen weren´t fermented to dry and they weren´t procesed the same technology, in spite of this, the speciments were evaluated objectively as possilble.
The common parameters of vineyards were: exhibition, evaluation above sea-level and average annual temperatrature. The climatic factors had minimum differences in both monitoring vintages of growing season. A different parametr had soils, their geological origin, type of soil, structure and po­wer of topsoil. The acquired results were evaluated and graphically displayed.
Gruner Veltliner – specimen No. 1 – this variety was covered in smell and taste by used technology. An outstanding location was a vineyard Weinperky with paleozoic sediments of neogene and higher pH and deeper arable level provides this location incommutable feature in contrast to from other recognizing vineyards of future wine. More likely geological-soil features have even specimens No. 3 and 4, which showed balance characteristic features in recognizing vintage. The specimens No. 2 and 1 had quantity untypical variety shades and they showed balance large differences both in evaluating committees and in recognizing vintages.
Sauvignon blanc – the most suitable location was a vineyard Knížecí vrch – a specimen No. 6, which lies on lighter limy soils of Dyje massif together with higher pH created nice feature of variety. A spe­cimen No. 8 had more likely characteristics of location than a specimen No. 6. That express in evaluation. A specimen No. 7 seems less typical and characteristic substitute in evaluation.
Riesling rhine – the most suitable location was chosen vineyard Šobes by judges, which gives incommutable features to smell and taste by sandy soils of Dyje massif above river Dyje. A specimen No. 9 represented the smell; specimens No. 10 and 11 were evaluated as average and untypical. They had quite different features in recognizing vintages.
The authenticity was extended by sensorial evaluation and at the same time the outstanding locations were chosen, which can give wines of unusual quantity every year in connecting certain variety. The most suitable locations for singular type of wine with extending authenticity are Riesling rhine – vineyard Šobes, Sauvignon blanc – vineyard Knížecí vrch, Veltliner grun – vineyard Weinperky.


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