Keywords
Abstract
The results of study of physicochemical and organoleptic parameters of white
table wine materials of 2015-2019 crop years were presented. The dependence of
color characteristics on the content of polymer forms of phenolic substances was
established. The differentiation of white table wine materials by color characteristics (from light straw to rich straw) was carried out with the establishment of
ranges and average values of the main and additional parameters for every color
subgroup. Based on the statistical processing of experimental data, we proposed
an approach to characterize the distinctive features of the color of wine materials,
including the determining of physicochemical parameters and calculation of classification indices, allowing to determine the preferred color characteristic. Formulas
for calculating classification indices for selected color subgroups depending on the
color intensity were obtained.