Naslov
The influence of croatian oak wood on aroma profile and sensory characteristics of Vugava wine
(The influence of croatian oak wood on aroma profile and sensory characteristics of Vugava)

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

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

Skup
XXIX International Congress of OIV

Mjesto i datum
Logroño, Španjolska, 25.06.2006. - 30.06.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
white wine; Croatian barrique; aroma compounds; sensory analysis

Sažetak
Croatian barrels are traditionally made of the oak wood from the region of Slavonia, but its influence on Vugava (autochthonous cultivar from Vis island) wine quality has not been explored scientifically. Vugava musts were fermented in new light and medium-toasted Croatian barrique barrels (225 L) made from Quercus petrea and Quercus robur oak wood. Chemical analysis of aroma compounds typical for wood contact were made by means of HPLC and GC-MS just after fermentation. The oak species used in this research influenced the specific change of the aroma structure of Vugava wines. In particular there was difference noted in the concentration of cis and trans oaklacton, guaiacol, eugenol, and phenol. The wines were sensory tested by the descriptive and the O.I.V./U.I.OE. method by 100 positive points. This study suggested that fermentation in Croatian oak barrels positively influenced the quality of Vugava wines where best results were achived by use of Q. petrea oak wood.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA