CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS

被引：0

作者：

Herjavec, Stanka ^{[1
]}

Jeromel, Ana ^{[1
]}

Orlic, Sandi ^{[2
]}

Kozina, Bernard ^{[1
]}

机构：

[1] Univ Zagreb, Fac Agr, Dept Viticulture & Enol, Zagreb, Croatia

[2] Univ Zagreb, Fac Agr, Dept Microbiol, Zagreb, Croatia

来源：

JOURNAL OF CENTRAL EUROPEAN AGRICULTURE | 2007年 / 8卷 / 02期

关键词：

Vugava; croatian barrique; volatile components;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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 influenced the specific 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 influenced the quality of Vugava wines where best results were achieved by use of Q. petrea oak wood.

引用

页码：195 / 204

页数：10

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