The aim of this thesis was to determine which quality parameters are detrimental in assessing the suitability of Blue Franconian wine for ageing. In this thesis, chemical and sensory analyses from nine production years were elaborated. Blue Franconian is the main red variety in the wine-growing region of Posavje. It has a rich phenolic composition and intense colour, which allows its ageing. Each year is characterised by a particular weather conditions, which is most evident in the content of the acid and the alcohol. According to chemical analyses, we discovered that the content of anthocyanins has been decreasing significantly during ageing. Content of the sulphur dioxide also decreases over time, and the colour changes from red with violet shades to red with brick shades. This was also confirmed by the assessors during sensory analysis. Wine loses its clarity and become opaque with sediment during ageing. The odour and taste also changed during ageing and become more mature and assembled. We can conclude that Blue Franconian wine variety is suitable for ageing, as it is rich enough in extract and tannin and remains harmonious after a few years in bottle.
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