Qualimetric model of popular sparkling wines of the European union

The article argues for the need to systematize information about the nature of the formation of taste and aromatic parameters of sparkling wines. A qualimetric model based on the physico-chemical analysis of the key flavor parameters of sparkling wines, which affect the taste and aroma of the finished drink, is described. Samples of sparkling wines from the terroirs of France and Italy were studied. The information presented makes it possible to draw conclusions about the effect of chemical compounds on the organoleptic evaluation of sparkling wines. It was found that methyl acetate and acetaldehyde have the greatest influence on this assessment. Their influence on organoleptic parameters is manifested in various directions. In the case of methyl acetate, participation in the formation of an organoleptic assessment is a negative factor (r=-0.8), and with acetaldehyde it is a positive factor (r=0.7). The application of the qualimetric model will allow buyers and sellers of sparkling wines from the EU countries not only to compare varieties of sparkling wines, but also to rank them effectively. This will greatly simplify the process of offering these wines to consumers – to focus them on the specific flavor characteristics of the wines.