Wine quality depends on many factors, including grape variety, climate conditions, production and storage technologies. With the development of technology and the increase in wine production volumes, there is a need for a more systematic approach to assessing its quality. Wine is one of the most difficult products to assess quality, since traditional methods of assessing wine quality often include subjective tasting. To increase the subjectivity of the assessment, it is possible to use the descriptor-profile method of tasting analysis. Currently, there are no simple criteria that allow one to determine whether all technological conditions during production were met or not based on the analysis of a wine sample. The criteria used are based largely on organoleptic assessments. Such an assessment is by definition dependent on the state of the expert taster, which, in turn, cannot be controlled. In this paper, we consider the assessment of the possibility of using quantitative and mathematical methods, such as fuzzy logic. The results obtained using the fuzzy inference system in RStudio showed good convergence with expert assessments and a high level of interpretability of the model.