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Acacia barrels - new approach form improvement of Istrian Malvasia wines


Orlić, Sandi; Kozlović, Gianfranco; Jeromel, Ana; Redžepović, Sulejman
Acacia barrels - new approach form improvement of Istrian Malvasia wines // Australian Wine industry Technical Conference Confrence Proceedings / Blair, R.J., Williams, P.J., Pretorius, I.S. (ur.).
Glen Osmond: Australina Wine Industry Technical Confrence Inc., 2005. str. 325-326 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Acacia barrels - new approach form improvement of Istrian Malvasia wines

Autori
Orlić, Sandi ; Kozlović, Gianfranco ; Jeromel, Ana ; Redžepović, Sulejman

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Australian Wine industry Technical Conference Confrence Proceedings / Blair, R.J., Williams, P.J., Pretorius, I.S. - Glen Osmond : Australina Wine Industry Technical Confrence Inc., 2005, 325-326

Skup
12th Australian Wine industry Technical Conference

Mjesto i datum
Melbourne, Australija, 24-29.07.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Barrels; wine; Malvazija

Sažetak
Istria is one of the most remarkable wine growing regions in Croatia. This peninsula is located in the north region of Adriatic Sea. The main grape variety is Malvasia from Istria (Malvazija istarska). The wine made form this grape is not aromatic and in a normal process of grape transformation gives wine with a ?short? life. In order to optimise wine quality, several modern microbiological (different yeast species and yeast combination ; malolactic fermentation) and postfermentation treatment (aging in different barrels) procedures were carried out at the different wine producers in Istria wine region. In a modern and high quality wines making, the use of oak barrels or chips are indispensable. Different varieties and oak species are used around the world to produce casks to store the wine as part of the ageing process. This contributes to the mature character by the extraction of volatile and non-volatile compounds that produce complex interactions with other wine components. The environment developed inside the cask also provides the conditions for the further reactions such oxidation, hydrolysis and polymerisation. In our experiment we used two types of oak barrels (French and Croatian origin) and acacia barrels (Croatian origin). The wines were analysed chemically and sensory. The best evaluated and the most enthralling and fascinating wine was made in acacia barrels. The winemaker must be careful in choosing the right barrels (oak or acacia) and appropriate time of leaving the wine in the barrels to affect the aroma only.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Projekt / tema
0178047

Ustanove
Agronomski fakultet, Zagreb