engleski

The quality of Chardonnay and Sauvignon wines prduced in Croatian oak barrels

This papaer is a preliminary investigation into the Croatian barrique barrels and their influence on wine quality. Chardonnay and Sauvignon musts were fermented with indigenous selected yeast strain in a new light and medium toasted Croatian barrique barrles (225L) and in the steel tanks of the same volume. After feremntation, the wines were keept on the lees for six months. Chemical analysis of the oak volatile compounds (phenolic acids and phenolic aldehydes were performed by HPLC metod juts after fermentation. The concentrations of oak volatiles were different in the compared wines. All barrels fermented wines contained higher concentrations of syringic and vanilic acid, syringaldehide and vanillinaldehide than wine produced in inox tanks.

croatian oak barrrels; white wines; oak volatiles; sensory propeties

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