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The quality of Maraština wine fermented in Croatian oak barrels


Herjavec, Stanka; Jeromel, Ana; Jagatić, Ana-Marija
The quality of Maraština wine fermented in Croatian oak barrels // Proceedings of the 32nd World Congress of Vine and Wine, 7th general assembly of the OIV / Kubanović, Veronika (ur.).
Zagreb: Ministarstvo poljoprivrede ribarstva i ruralnog razvoja RH, 2009. (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
The quality of Maraština wine fermented in Croatian oak barrels

Autori
Herjavec, Stanka ; Jeromel, Ana ; Jagatić, Ana-Marija

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

Izvornik
Proceedings of the 32nd World Congress of Vine and Wine, 7th general assembly of the OIV / Kubanović, Veronika - Zagreb : Ministarstvo poljoprivrede ribarstva i ruralnog razvoja RH, 2009

ISBN
978-953-6718-12-2

Skup
32nd World Congress of Vine and Wine, 7th general assembly of the OIV

Mjesto i datum
Zagreb, Hrvatska, 28.06.-03.07.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Maraština; oak volatiles; sensory evaluation

Sažetak
The alcoholic fermentation and maturation of white wines in Croatia is often carried out in the barrique barrels made from the Croatian oak. Scientific research in their effect on the quality of obtained white wines has been scant. Hence the goal of the present research was to determine the influence of the Croatian barrique barrels on the quality of the autochthonous cultivars of Maraština White. Barrique barrels were used made from Quercus robur and Quercus petrea, with their staves light and medium toasted. The completion of alcoholic fermentation was followed by an analysis of the basic chemical composition of the wines and the aromatic oak compounds by using the gas chromatography-mass spectrometry (GC-MS) and the high performance liquid chromatography (HPLC). The wines were sensory evaluated by the 100- point O.I.V. method. The obtained results showed concentration variations in individual aromatic compounds, linked to the type of oak and the intensity of stave toasting. Maraština wines, obtained by fermentation in the Quercus petrea barrels contained a little higher translactone concentrations compared with the wines from the Quercus robur barrels. The stave toasting intensity had the strongest impact on the increase in the oak lactone concentrations, whereas the levels of eugenol and guaiacol were rising at a slower rate. All wines contained relatively low concentrations of syringaldehyde and vanillin. The results of the sensory evaluation of Maraština wines show a better quality of samples obtained through fermentation in the Quercus petrea barrels with the medium toasted staves

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Ustanove
Agronomski fakultet, Zagreb