Balto pusiau saldaus ir saldaus putojančio vyno gėrimo kokybės rodikliai ir jų tarpusavio sąsajos

During the experiment, ten types of sparkling wine were analyzed: five white semi ‒ sweet sparkling wine drinks and five types of sweet sparkling wine. It was determined that the physical chemical characteristics and organoleptic characteristics of white semi-sweet and sweet sparkling wine varied depending on the type of wine, while the factors analyzed (sweet/semi-sweet and non-flavored/flavored) had a statistically significant effect on the sugar content, titric acid, free sulfur dioxide, total sulfur dioxide, extract, CO2 pressure, methyl alcohol, energy values (p ≤ 0.05). Depending on the type of wine drink, by sampling and recording emotional facial expressions in the FaceReader software, they varied depending on the factors analyzed (p ≤ 0.05) and the expression "happy" is different from 11.50 percent up to 23.61 percent, and the highest was captured by tasting sample No. 10. The links between the quality of the white semi ‒ sweet and sweet sparkling wine drink were not statistically reliable. In conclusion, it can be argued that the wine making process is complex in terms of biochemical changes, and the final quality can be determined not only by technological factors but also by interconnections between individual compounds.