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Pregled bibliografske jedinice broj: 201397

Effect of Acacia and Oak Wood on the Content of Phenolic Compounds in Malvazija and Vugava Wines


Herjavec, Stanka; Orlić, Sandi; Jeromel, Ana; Redžepović, Sulejman; Kozlović, Gianfranco
Effect of Acacia and Oak Wood on the Content of Phenolic Compounds in Malvazija and Vugava Wines // 56th Annual Meeting American Society for Enology and Viticulture
Seattle, SAD, 2005. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Effect of Acacia and Oak Wood on the Content of Phenolic Compounds in Malvazija and Vugava Wines

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
56th Annual Meeting American Society for Enology and Viticulture

Mjesto i datum
Seattle, SAD, 20-24.06.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Vugava; malavazija istarska; oak; acacia; phenolic compounds

Sažetak
In the past, various types of wood have been used and tested with a view to storing wine. Suitable types of wood should impart flavors and tastes that complement wine quality rather than impart undesirable flavors to wine. The maturation of wine in barrels is a customary practice. Wooden barrels are responsible for important reactions that occur in wine during maturation. These reactions cause changes in wine color, flavor, taste, and stability. The origin of the wood has an influence on the qualities of the wood. The major production of oak is in the United States and France. There is a long tradition of good oak wood production in Croatia. The use of acacia is not as widespread as oak. In this investigation we analyzed the contribution of different wood barrels (Croatian oak and acacia) on phenolic compounds of Istrian Malvazija and Vugava wines. The influence of acacia barrels on the wine quality of Istrian Malvazija wines and oak barrels on Vugava wines was investigated. The results of the chemical analysis indicated a significant influence of wood on the quality of the wines. In the acacia fermented wines the concentrations of eugenol, 5- methylfurfural, furfural, and syringaldehyde were higher. Results of the sensory analysis indicated significant differences between almost all the descriptors when wines from different oak and acacia barrels were compared.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Projekt / tema
0178047

Ustanove
Agronomski fakultet, Zagreb