Physicochemical characteristics and acceptability of commercial low-priced French Wines

The physicochemical characteristics and acceptability of various commercial low-priced French wines weredetermined. A~E wines were manufactured from France and F wine was bottled in Germany using FrenchCabernet Sauvignon grape species. Sample wines were analyzed for pH, total soluble content, acidity, color,total sugar, total polyphenol and sulfur dioxide. The pH of the wines were ranged from 3.3 to 2.6. The totalsoluble contents were the highest in wine A (10.25 Brix%), followed by wine C (9.72 Brix%), wine D (9.67Brix%) and wine B (9.61 Brix%) and were the lowest in wines E and F (9.42 Brix%). In the color analysis,wine F showed the highest L (lightness) and a (redness) value (28.11 and 23.86, respectively). The b (yellowness)value for all the samples studied ranged from 52.17 to 61.05. Wine C (62.24 g/L) and F (69.91 g/L) showedhigher total sugar contents, and the total sugar contents of wines D, E, B and A were 48.58, 42.74, 37.74 and36.99 g/L, respectively. Total polyphenol contents were the highest in wine C (2.59 g/L) and the lowest in winesA and B (1.90 g/L). The contents of sulfite in wine D (68.78 mg/L) were the highest and was the lowest inwine B (58.18 mg/L). The sensory characteristics and preference analysis (sourness, bitterness, sweetness,astringent taste, aroma, color and overall acceptability) of the red wines used in this study were determinedby 15 panelists using the 7-point hedonic scale. Sourness of wines ranged between 3.8~4.9 and sweetnessof wines D and F (3.0) were the highest amongst the red wines used in this study. Wines D, E and F hadthe higher scores in overall acceptability of sensory properties and wine E was the highest amongst the winesused in this study.