In the diploma thesis, we investigated how reducing sugars, alcohol and tannins affect the body's perception of red wines. We determined the concentration of tannins in nine red wine samples of different varieties and vintage years of production (two of them were the same varieties, namely Pinot Noir). Additional chemical analyzes of the wine were performed using the WineScan instrument. The results obtained were statistically processed to confirm the hypotheses and combined with the quantitative sensory evaluation of the samples by the 100-point OIV method. We found that the body of the wine depends on the composition of the wine and what harmony it creates. It has also been shown that the body of the wine is influenced by physico-chemical parameters that differ from the grapevine variety. For example, some are influenced by tannins, others by alcohol content, others by reducing sugars and/or total dry extract. There seems to be no consensus on which of the components of a wine contributes to the perception of fullness.
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