Changes in selected chemical and sensory parameters during aging of red wines produced in Poland

The study of the chemical composition of wines is of continuing interest to researchers, despite extensive knowledge about it. Many analyses focus on the chemical transformations that take place in this beverage as it ages. This study aimed to analyze changes in parameters such as free SO2 concentration, acidity, pH, the concentration of selected organic acids, total polyphenol concentration, and FRAP in five red wine varieties: Rondo, Regent, Cabernet Cortis, Acolon, and Zweigelt produced in Poland which were aged for 3 years. The study also included a sensory analysis of wines. The results indicated that, despite the relatively short aging time of the observed wine, the changes were significantly noticeable. The flavors of the wines, as well as their aromas, evolved, resulting in higher scores in sensory evaluation. Parameters such as free sulfur oxide (IV) concentration, antioxidant activity, and tartaric acid, acetic acid, and citric acid concentrations changed significantly. In addition, an analysis of the results was carried out using the PLS method, in which the relationships between the parameters determined were revealed. Research carried out indicates for the first time that Polish red wines have a relatively high potential for long aging.

Automated summary

This study aimed to analyze the chemical changes in five red wine varieties produced in Poland as they aged for 3 years, and also included a sensory evaluation. The results showed significant changes in flavors and aromas, with higher sensory scores. The PLS method was used to analyze the relationships between the parameters determined. This study revealed for the first time the relatively high potential of Polish red wines for long aging.