The primary objective of this research was to determine the threshold of sensory detection of wine sweetness (sweetness threshold) modelled by adding a sucrose solution in dry white wines and identification of the possible influence of acidity on the wine sweetness threshold. The study was done on 11 samples of regional dry still white wines. The sugar content and total acidity of wines were measured in a laboratory, followed with the sensory evaluation of their quality (OIV rating scale up to 100 points). Seven experienced wine consumers tasted untreated dry wines and the same wines with modelled sugar concentrations trying to find the lowest concentration of sugar by which the sweetness of wine was undoubtedly recognized. The obtained results showed that the wine evaluators have registered wine sweetness thresholds at relatively low concentrations of sugar (the lowest 3.79 g/L, the highest 6.07 g/L). Analysis of the relations between the acid contents of the wines and the wines' sweetness thresholds pointed out their high positive correlation (correlation coefficient +0.786). This is in accordance with some previously published researches concluding that the sensory recognition of the sweetness of wine is conditioned by their acidity, i.e. that wine acidity to some extent suppress its sweetness.

Using the CIELAB method, the influence of extremely high doses of sulfur dioxide (from about 300 to about 1200 mg/L) in experimental-model white wines prepared from 31 samples of white wines from the Western Balkan region on changes in the chromatic properties of the wine was investigated. By spectrophotometric measurements and calculations, the values of the CIELAB indicators L* (clarity), a* (color along the red-green axis), b* (color along the yellow-blue axis) and ΔE* (overall colorimetric difference between the two wines) were determined. In the analyzed basic wines, the contents of free and total sulfur dioxide were found to be below the legally prescribed maximum concentrations in wines that are on the market. Changes in the values of indicators L*, a* and b* did not follow linear increases in sulfur dioxide content in experimental-model wines. However, on average for all wines, with increases in the content of sulfur dioxide in the specified range, there was an increase in the value of L* by about 1.6 units, a shift in the value of a* by about 1.5 units in a greener direction, and a shift in the value of b* in the direction of less yellow by about 2.3. Setting the value ΔE ≥ 2 as a difference in the color of the wine that could be determined visually, it was found that the modeled strong increase in the content of sulfur dioxide in the wines led to a significant change in color in about 65% of the analyzed wines. The predominant contribution to presumably visible changes in colors of the modeled wine came from changes in the value of the parameter b*. Bearing in mind the significant changes in the color of white wines noted in this research at the first model increase in sulfur dioxide content (by 200 mg/L), it would be useful to investigate changes in the color of white wines at different thresholds of increasing sulfur dioxide content up to this level.

Harvest timing is a critical factor in viticulture, as it directly influences grape composition and, consequently, wine quality. This study evaluated the effects of harvest timing on the physical and chemical traits of two widely cultivated grape varieties from the Trebinje vineyard area, Bosnia and Herzegovina. Basic chemical parameters (total soluble solids, pH, titratable acidity) were measured alongside cluster and berry traits, including length, width, and weight of clusters; the number and weight of berries; the skin and flesh weight of 100 berries; and the number and weigh of seeds. Early-harvested grapes showed greater cluster weight but lower total soluble solids, higher titratable acidity, and lower pH compared to later harvests in both cultivars. Changes in cluster and berry traits were more pronounced in ‘Vranac’, where berry weight, skin and flesh mass increased significantly at later harvests, however, in ‘Žilavka’ only the seed weight was notably affected. Across all harvests period, ‘Žilavka’ consistently exhibited higher total soluble solids and lower pH values than ‘Vranac’, indicating a strong varietal effect on grape quality. These findings highlight that delaying harvest within the recommended window can enhance grape composition, while varietal differences determine the extent of morphological and chemical changes during ripening.

Fruit spirits must have an aroma of the raw material, which is balanced by ethanol.  Since many aroma compounds are more soluble in ethanol than in water, ethanol is the most important carrier of aroma compounds. The alcohol concentration seems to be crucial for the sensory profile of spirits. Alcohol content of 40% vol is the standard alcoholic strength of fruit spirits. Regulations specify a minimum alcohol content of 37.5% vol. However, ethanol reduction can result in change in sensory profile of spirits. The aim of this research is to determine whether lowering the alcohol content of spirits may make them less acceptable to customers. On this occasion, 5 pairs of fruit spirits were sensory tested: pear, plum, apple, raspberry, and grape spirits, each with a commercial and reduced alcohol concentration to 37.5% vol. The results showed that customers can recognize the difference in alcohol content of fruit spirits and dilution to lower alcohol content led to decreasing aroma for all tastes fruit spirits.  However, typicality and intensity of fruit odour and the overall note of the spirits, were very similar perceived for Williams, plum and grape spirits whereas apple and raspberry spirits showed better characteristic at higher alcohol content.