Lietuvoje gaminamo sauso juodųjų serbentų vyno kokybės tyrimas

Abstract

The main objective was to determine natural black currant wine chemical composition and quality. Wine was used for analysis produced by Lithuania winemakers association members. Standardized methods has been established wine chemical composition in accordance with standard LST 1969:2015/P:2015.Wine and other fermented beverages. Routine methods of analysis. The wine was found: • common acid content by titration; • ethyl alcohol concentration; • total extract content. Ethyl alcohol content concentration differed little difference, exceeded only by 0.1–0,2 procent. Natural dry wines titratable (common) acid, malic acid counted the results matched set. The 6.34 g/dm3 to regulate content may vary from 5 to 8 g/dm3. Acidity (pH) in the wine set 3.21. Set total extract content results are also in line with the norms. The results were 54 g/dm3 and regulated content – not less than 13 g/dm3. The results showed that Lithuania produced dry natural black currant wine not meets the requirements of the law.