Original scientific paper
CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS
Stanka HERJAVEC
Ana JEROMEL
Sandi ORLIC
Bernard KOZINA
Abstract
Vugava musts were fermented in medium-toasted Croatian barrique barrels (225 L) made from Quercus petrea and Q. robur oak wood. The oak species used in this research infl uenced the specifi c change of the aroma structure of Vugava wines. During the age period the increase in the concentration of cis and trans oaklactons, guaiacol, eugenol, furfural and 5-methylfurfural was noted. Wines fermented and aged in Q. petrea barrels have higher concentrations of most volatile phenols compared to wines from Q. robur oak wood. From the organoleptic point of view this study suggested that fermentation and on the lees ageing production method in Croatian oak barrels positively infl uenced the quality of Vugava wines where best results were achieved by use of Q. petrea oak wood.
Keywords
Vugava; croatian barrique; volatile components
Hrčak ID:
17815
URI
Publication date:
24.11.2007.
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