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Quality of red wines from different grape varieties V. vinifere L aged in slavonian oak barrels

Ana Jeromel ; Agronomski fakultet Sveučilišta u Zagrebu
Fumica Orbanić ; Agronomski fakultet Sveučilišta u Zagrebu
Ivana Tomaz ; Agronomski fakultet Sveučilišta u Zagrebu
Željko Andabaka ; Agronomski fakultet Sveučilišta u Zagrebu
Ana-Marija Jagatić Korenika ; Agronomski fakultet Sveučilišta u Zagrebu

Puni tekst: hrvatski pdf 346 Kb

str. 19-27

preuzimanja: 517



The wood-related volatile profile of red wines aged in medium and hard toasted Croatian oak barrels was studied by GC–MS method. The objective of this study was to describe the differences in chemical composition and sensory properties of the 'Cabernet Sauvignon,' 'Merlot' and 'Petit Verdot' wines during the nine months aging period. Different rates of extraction have been observed, depending on the toasting method used. The toasting level influenced more considerably eugenol, guaiacol, vanillin and cis and trans-oak lactone concentrations. Among other lactones analysed (γ-hexalactone, γ-nonalactone, γ-decalactone), grape variety had more pronounced influence than toasting level and aging period. The accumulation of oak compounds was different, depending on the wine aged in the barrels with the extraction rate being more favoured in the Cabernet Sauvignon wines. Marked difference was noted in the ethyl phenols concentrations among tested wines. 'Petiti Verdot' contained the lowest levels of both phenols (ethyl phenol and guaiacol) while higher concentrations were noted in Cabernet Sauvignon wines regardless of the toasting level. Sensory evaluation pointed out better overall quality of wines aged in medium toasted barrels while among varieties, best results were achieved in Merlot wines.

Ključne riječi

Slavonian oak, barrel, toasting level, lactones, volatile phenols

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Podaci na drugim jezicima: hrvatski

Posjeta: 924 *