Naslov
Barrels : new approach for quality Malvazija istarska wines

Autori
Orlić, Sandi ; Kozlović, Ginafranco ; Jeromel, Ana ; Herjavec, Stanka ; Staver, Mario ; Redžepović, Sulejman

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, znanstveni

Izvornik
Malvazije na Mediteranu = Le malvasie del bacino del Mediterraneo = Mediterranean malvasias : zbornik sažetaka = libro degli riassunti : book of abstracts / Sladonja, Barbara - Poreč : Institut za poljoprivredu i turizam Poreč, 2005

ISBN
953-97050-7-X

Skup
Međunarodni znanstveni skup Malvazije na Mediteranu

Mjesto i datum
Poreč, Hrvatska, 19.05.2005. - 21.05.2005

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
malvazija istarska; quality; barrels; acacia

Sažetak
Istrian Malvasia (Malvazija istarska) is a domestic and widespread grape cultivar in this region that gives the characteristic white wine. In the aging process, Istrian Malvasia loses its aroma (freshness and fruitiness) and hence it is usually consumed as a young wine. Wooden cooperages have been produced at least since the time of Imperial Rome. Oak has been used to construct wine cooperage for 2000 years. Many types of wood have been used during this period, but those other than oak have generally seen use only in the construction of large storage cooperage. In Europe, chestnut and acacia were employed for this purpose. Wood aging is a common practice in red wine production and today in also in white wine production. The major production of oak is from USA or form France. There is a long tradition of good oak wood production in Croatia. The use of acacia is not so widespread like oak. In this investigation we analysed the contribution of different wood barrels (French and Croatian oak and acacia) on Istrian Malvasia wines. For the first time we analysed the influence of acacia barrels on the wine quality of Istrian Malvasia wines. Results of this study indicate that fermentation and aging in oak or acacia barrels positively influence the quality of Istrian Malvasia wines. In comparison with inox-fermented wines, these wines were characterized by a more complex flavour, aroma intensity and a potential for bottle aging. Particularly, the best evaluated and the most enthralling and fascinating wine was made in acacia barrels

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija

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