Sauvignon wine quality as affected by its processing and storage

The colour and limpidity are the first sensory attributes of wines that are appreciated by consumers, predisposing their acceptance or rejection. The aim of this work was to monitor the effect of harvest, processing (different clarification and treatment of must) and storage on the quality of Sauvignon wine. The wines were stored for two years in the wine cellar at 12°C and 70 % of humidity, in the bottles. The acid content, residual sugar and alcohol content among chemical parameters and sensory profile of wines were observed. Sensory quality of wines was evaluated by the aromatic profile (profile method). Based on acquired results, two years of wine storage significantly affected the total acid content of wines and alcohol content. Different treatments of must affected residual sugars, the variant with the maximum dose of the clarification preparation (highly pure cellulose, polyvinylpolypyrrolidone, gelatin and mineral adsorbents) showed statistically the highest content of residual sugars. From the sensory point of view, sensory profiles of wines were different compared to the first and second harvest of grape, sensory profiles of wines were changed also after two years of storage. The fourth variant appeared to be the best stable, treated with the addition of clarification preparation at the dose of 30 g. 100 L-1 must. Because from the same variety Sauvignon were produced wines of different chemical and sensory qualities, some gastronomy recommendations were done as well.