This master's thesis deals with the topics of the influence of wine composition on the perception of sensory properties of wine. The purpose of the thesis was to show the influence of wine components on our perception of wine and the development of its taste and perception of two samples of wine, white and red. With a workshop designed to distinguish between the structure and texture of wine, we obtained results using three different sensory methods – Temporal dominance of sensations (TDS), Check-all-that-apply (CATA) and the 9-points Hedonic scale – that demonstrate in a practical way what we presented in the theoretical part of the thesis. The main findings are that the perception of the structure and texture of wine is related to time. In the first 45 seconds of tasting, the structural building compounds of wine, i.e. sensory attributes of taste, are expressed. In our case, it was sweetness, acidity and bitterness. After about 30 seconds, the texture of the wine began to show roughness, oiliness and other texture descriptors. This was followed by an aftertaste, where the two samples had a common metallic taste. In the CATA method, we created a graphical presentation of the wine's taste, using a word cloud to outline the tastes and observed that they were quite similar in terms of sample perception, as the two main descriptors of both were bitter and acidic. Hedonic analysis revealed to us the general liking of the wine sample. The composition of wine has a strong influence on the perception of the sensory properties and liking of wine, because the true image of wine is obtained when its components react with the interior of the taster's mouth.
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