[Incidence of the succinic acid on the organoleptic quality and acceptability of red wines most preferred in two communes of the Metropolitan Region]

In this study, the effect of succinic acid on the quality and acceptability of red wines was analyzed. The amount of this acid in several of the most preferred wines among the people of two communities of different social and economical status, in Santiago (Pudahuel and Providencia) was determined. A relationship between quality and consumer preference was established. Previous to the analysis, standard solutions of succinic acid of 0,5; 1,0; 1,5; y 2,0 g/l were prepared for instrument calibration. The acid concentration in wines was determined by a method described by Peynaud-Lafon using potentiometric. The analysis samples of wines were aleatory obtained from stocks found in Pudahuel and Providencia. The amount of succinic acid present in these samples were in a range of 1.33 to 1.50 g/l. It was found that wines named "Great wines" got the highest level of this acid and they were the most preferred among the consumers. Wines called "regular" have a lower level of acid and they are not preferred in the community. The detection limit of succinic acid in aqueous and hydroalcoholic solutions, at wine-pH was determined. This was done with a trained panel of tasters whose detection limit was 0.01 g/l for both solutions. Finally, a sensorial analysis of the wines in study was accomplished in order to determine quality and acceptability by a trained panel and a non-trained Panel of tasters, respectively. The quality analysis, made by a trained panel of tasters, revealed that succinic acid has incidence in the organoleptic characteristics of the wines, i.e., this acid influences the 'vinosidad', which is the outstanding characteristic. There is a direct relationship between vinosidad, taste and acceptability. High concentration of succinic acid gives a better 'vinosidad', better taste and more acceptability. The acceptability is similar among the trained and non-trained panel of tasters. Wines having high concentration of succinic acid showed the highest qualification while wines with low concentrations were disqualified