Procedure for determining the varietal authenticity of dry red wine obtained from Codrinschii grape variety

Abstract

The invention relates to the wine industry, in particular to a process for varietal identification of dry red wine obtained from Codrinschii grape variety.The process, according to the invention, comprises the organoleptic evaluation of color, aroma and taste, determination of the content of anthocyanins: delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, malvidin-3-glucoside, peonidin-3-acetyl-glucoside, malvidin-3-acetyl-glucoside, peonidin-3-coumaryl-glucoside, malvidin-3-coumaryl-glucoside, malvidol diglucoside, the content of non-volatile organic acids: tartaric acid (TA) and malic acid (MA), as well as their ratio (TA / MA). The wine is considered authentic if the values of the indicators fall within the preset limits for this wine.