The influence of different composition of red wines blends on the organoleptic indices and establishing their physic-chemical parameters

Abstract

Red sparkling wines produced in Moldova occupy a special place on the wine market, but to improve the quality of the finished product it is necessary to improve the technological regimes for manufacturing base wines for this category of wines. From these reasons, study was conducted on different raw red wines, from classical European varieties Cabernet Sauvignon, Merlot and Pinot Franc, comparing the influence of different composition of red wines blends on the organoleptic indices and establishing their physic-chemical parameters. As a result composition of blends from raw red wines and optimal content of phenolic substances including anthocyans, for red sparkling wine production was established