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Acacia barrels - new approach form improvement of Istrian Malvasia wines

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.

barrels; wine; Malvazija

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