Quality analysis of handcrafted wines from cascas

Abstract

The present simple descriptive study considered as a general objective to get to know the quality of artisan wines from Cascas, August - November, 2018, in accordance with the Peruvian Technical Standard NTP (PTS) 212.04 - 201 for wine alcoholic beverages. We worked with 5 semi-dry red wines of different brands coded as A, B, C, D and E. We determined the amount of reducing sugars (AR) using the Fehling method for wines A, B, C, D and E which presented 13.98±2.38 gAR/L; 18.25±2.26 gAR/L; 46.78±2.35gAR/L; 44.4±2.44 g AR/L and 25.13±2.96 g AR/L, of which only wines C and D were within the range 32-50 gAR/L. The concentration of sulphur dioxide was determined by the Ripper Simple method, and for wines A, B, C, D, E, the values were: 10.67±3.70 mg SO2/L, 6.40 mg SO2/L, 21.33±3.70 mg SO2/L, 10.67±3.70 mg SO2/L and 34.13±3.70 mg SO2/L respectively; that is to say, all samples are within the permitted limit (<150 mg/L). In the determination of the alcoholic degree with the alcoholmeter of Gay Lussac, the following results were found: wine A 10%, wine B 12%, wine C 11%, wine D 9% and wine E 10%. In this respect, wine D had the lowest quality for not reaching the minimum value of 10.5% indicated by the NTP. The volatile acidity was determined using the García - Tena method, obtaining that all the wines evaluated comply with the normal values, which favours the flavour and aroma of these wines. The determination of artificial colorings was carried out using the Arata method, obtaining that wine C and wine E were positive to this test, considering these products as unfit for consumption. It was concluded that not all wines meet all the parameters for semidry red wine specified in NTP 212.04 - 201 for wine alcoholic beverages.