Conventional enological parameters of bottled wines from the Canary Islands (Spain)

The following conventional enological parameters: pH, total acidity, malic and tartaric acids, volatile acidity, density, reducing sugars, sucrose, alcoholic degree, ash, ash alkalinity, free sulfur dioxide, total sulfur dioxide, total polyphenols index, anthocyans and tannins were determined in bottled wines from the Canary Islands in order to characterize them. Mostly the parameters analysed fell within the legislated intervals and within the normal intervals described in the literature. Important differences are observed among the mean values of analyzed parameters in white, rosé and red wines. Polyphenolic parameters, alcoholic degree and reducing sugars were the parameters that best differentiated the wines according to the vintage.