Wine is a beverage composed of many compounds that generate its nutritional value and sensory quality. It has long been known that moderate consumption of red wine can have a beneficial effect on human health, as it contains many bioactive compounds. Concentrations of alcohol, carbohydrates, and organic acids contribute the most to the energy value of the wine. As part of the master’s thesis, we combined the chemical composition, sensory quality, nutritional and energy value of wine, and climatic conditions. By analysing twelve samples of red wines originating from North Macedonia and Slovenia, we found that they differ in physicochemical composition, according to the different climatic conditions of these two countries. We determined the physicochemical parameters that contribute most to the energy value of the samples. We found that wines from North Macedonia have higher energy values than wines from Slovenia. The difference mainly depends on the alcohol concentration, which contributes the most to the energy value. By conducting the sensory evaluation, we found differences between the assessment of the wine experts and students, and additionally, by conducting a questionnaire, we found that the unfamiliarity of foreign wines/varieties of wines do not affect the acceptability among Slovenian students.
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