[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565881-105":53,"doc-detail-565881-en":120},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":113,"head_meta":115,"extra_data":117,"updated_unix":119},105,"en","influence-of-sugar-and-acid-concentrations-to-sweetness-threshold-of-still-white-wines","INFLUENCE OF SUGAR AND ACID CONCENTRATIONS TO SWEETNESS THRESHOLD OF STILL WHITE WINES","","Research determined the sensory detection threshold of wine sweetness by modeling sweetness through sucrose addition in dry white wines and examining how acidity influences the sweetness threshold. Eleven regional dry still white wine samples were analyzed for sugar content and total acidity, then evaluated by sensory testing using an OIV rating scale. Seven experienced wine consumers identified the lowest sucrose concentration at which sweetness was unequivocally recognized. Results showed low sweetness thresholds (3.79–6.07 g/L) and a strong positive correlation between acidity and sweetness threshold (r=+0.786), indicating that higher acidity suppresses perceived sweetness to some extent.",{"@graph":63,"@context":112},[64,80,95],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/influence-of-sugar-and-acid-concentrations-to-sweetness-threshold-of-still-white-wines/565881/",4,{"url":78,"name":59,"@type":81,"author":82,"headline":59,"publisher":85,"fileFormat":88,"inLanguage":57,"description":61,"dateModified":89,"datePublished":89,"encodingFormat":88,"isAccessibleForFree":90,"interactionStatistic":91},"DigitalDocument",{"name":83,"@type":84},"\tJames","Person",{"url":68,"name":86,"@type":87},"DocShare","Organization","application/pdf","2026-10-13",true,{"@type":92,"interactionType":93,"userInteractionCount":4},"InteractionCounter",{"@type":94},"ViewAction",{"@type":96,"mainEntity":97},"FAQPage",[98,104,108],{"name":99,"@type":100,"acceptedAnswer":101},"What was the main objective of the study?","Question",{"text":102,"@type":103},"To determine the sensory detection threshold of wine sweetness in dry white wines by adding sucrose and to assess how acidity may influence that sweetness threshold.","Answer",{"name":105,"@type":100,"acceptedAnswer":106},"How many wine samples and consumers were involved?",{"text":107,"@type":103},"Eleven dry white still wine samples were studied, and seven experienced wine consumers took part in the sensory evaluation.",{"name":109,"@type":100,"acceptedAnswer":110},"What relationship was found between wine acidity and sweetness threshold?",{"text":111,"@type":103},"A high positive correlation was reported between acid content and sweetness thresholds (correlation coefficient +0.786), consistent with the idea that acidity suppresses perceived sweetness to some degree.","https://schema.org",{"og:url":78,"og:type":114,"og:title":59,"og:site_name":86,"og:description":61},"article",{"robots":116,"canonical":78},"index,follow",{"doc_id":118,"site_id":56},565881,1791859968,{"code":4,"msg":5,"data":121},{"doc_id":118,"user_id":122,"nickname":83,"user_avatar":123,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":30,"language":129,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":130,"faqs":131,"seo_title":132,"seo_description":61,"update_tm":119,"read_time":133},2336474466412,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","INFLUENCE OF SUGAR AND ACID CONCENTRATIONS TO SWEETNESS THRESHOLD OF STILL WHITE WINES  \nMilenko Blesić 1, Eldar Karšić 1, Nermina Spaho 1, Mirela Smajić-Murtić 1 Original scientific paper  \nSummary  \nThe 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.  \nKeywords: dry white wine, organoleptic evaluation, wine sweetness threshold, wine acidity  \nINTRODUCTION  \nWine taste, as probably the most important indicator of its sensory quality, is influenced by a large number of dissolved substances. It is clear that the overall impression of a wine's taste is influenced, on the one hand, by the types and concentrations of the substances contained in it, and on the other hand by the sensitivity of the senses of a person who tastes or organoleptically analyses a wine. Although by its complexity far beyond the odor, the expert evaluation of the wine taste, combined with tactile sensations that wine triggers entering the mouth, needs highly trained wine testers. Ordinary wine consumers usually and with no doubts correctly detect acidity and possible bitterness, while facing some problems with correct interpretation of wine sweetness. Interestingly, although sweetness is one of  \n1 University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina. Corresponding author: Milenko Blesić ([m.blesic@ppf.unsa.ba](m.blesic@ppf.unsa.ba)) .  \nthe basic tastes, there are not many available research results (at least to this team of authors) on the interplay between sweetness and other wine basic flavors, as well as sensory sweetness thresholds in wines.  \nThe objective sweetness of wine depends primarily on the amounts of reducing sugars (glucose and fructose) contained in it (Ough , Amerine , 1988 – cited by Thorngate , 1997) . Glycerol (Noble , Bursick , 1984) and ethanol (Scinska et al., 2000) may bring some sweetness or at least an increase of experience of wine sweetness, although there are allegations that the high acidity of some dry wines (Riesling) does not allow the expression of glycerol and ethanol sweetness (Gawel et al., 2007) or that ethanol does not contribute to the perception of wine sweetness (Nurgel , Pickering , 2006; Cretin et al., 2018) . According to some reports, even aging in the oak barrel increases sensory experienced wine sweetness (Marchal et al., 2013) . On the other hand, the sweetness of the sweet substances of a wine is suppressed by its tannins (Ishikawa , Noble , 1995) .  \nHere it should be emphasized that there are differing opinions on the effects of wine acids on the experience of its sweetness. According to some studies, higher acidity of wine reduces the experience of its sweetness (Pangborn et al., 1964; Bonn","cbCaihWc6XyOWXO7","https://ap.wps.com/l/cbCaihWc6XyOWXO7","pdf",808427,"English","# Summary\n## Introduction\n## Materials and Methods","[{\"question\":\"What was the main objective of the study?\",\"answer\":\"To determine the sensory detection threshold of wine sweetness in dry white wines by adding sucrose and to assess how acidity may influence that sweetness threshold.\"},{\"question\":\"How many wine samples and consumers were involved?\",\"answer\":\"Eleven dry white still wine samples were studied, and seven experienced wine consumers took part in the sensory evaluation.\"},{\"question\":\"What relationship was found between wine acidity and sweetness threshold?\",\"answer\":\"A high positive correlation was reported between acid content and sweetness thresholds (correlation coefficient +0.786), consistent with the idea that acidity suppresses perceived sweetness to some degree.\"}]","INFLUENCE OF SUGAR AND ACID CONCENTRATIONS TO SWEETNESS THRESHOLD OF STILL WHITE WINES | PDF",6]