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Quality system

The final decision on the quality of a wine is made by the consumer and, despite all scientifically sound methods of analysis, is a mixture of not purely objective, but largely subjective impressions. Whether a wine "tastes good" also depends on physiological preferences or dislikes (someone doesn't like red wine because they may have had a bad experience due to high histamine levels ), the consumer's cultural background and personal experience. Strictly speaking, experience is subjective, but on the other hand it is an objective criterion ( acidic wines give someone heartburn, which means that such a wine is of poor quality).

The chemist uses objective analyses to describe what the wine is like, while the consumer or wine critic describes subjectively what it tastes like. The former produces the same result when repeated, the latter is not certain. Ultimately, the saying must be accepted: De gustibus non est disputandum (You can't argue about taste). A qualitative wine evaluation in the form of a score and textual description is determined by professional tastings. There are already attempts to determine the "tastable" quality by means of a glycosyl-glucose assay.

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Andreas Essl
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