Physicochemical Study of Red and White Wine Properties

Abstract

Wine is one of the most popular alcoholic beverages. Tasting in moderation has beneficial actions on our body. The quality of the wine has been and continues to be a topic of high relevance, which is absolutely justified, since wine consumption is part of life, and the wine is drunk only if it satisfies the consumers’ exigencies and preferences. The aim of this paper is to verify qualitatively through physical-chemical analysis the quality of two types of wine obtained by classic wine-making methods.