Naslov
Influence of oak species and different levels of toasting of barrels on the oak aroma of the wine

Autori
Gracin, Leo ; Kovačević Ganić, Karin ; Jeličić, Slaven ; Vahčić, Nada ; Banović, Mara

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

Izvornik
Proceeding 30 th OIV world Congress / - Budimpešta, 2007

Skup
30 th OIV world Congress

Mjesto i datum
Budimpešta, Mađarska, 10.06.2007. - 16.06.2007

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
aroma; barrique; slavonian oak; tasting panel; red wine

Sažetak
The aim of this work was the influence of oak species and toasting intensity of barrique barrels on wine aroma. Oak barrels are made of Slavonian oak Q. petrae and Q. robur. The wines that aged in those barrels are "Modro jezero" (Trnjak, Cabernet Sauvignon and Merlot) from the region of Imotski and "Plavac mali" (autochthonous variety) from the region of island Hvar. This study also included selection and training of a panel group whose members have estimated the oak aromas (vanilla, oak, smoke, coffee, hazelnut, spicy and caramel). The tasting panel of 12 people was used to produce the aromas of oak profiles of two wines in four different oak types (in triplicate) each sourced from the same cooper (Pozvek). Wine “ Modro jezero” aged 6 months in barrels from Q. petreae in four different levels of toasting (L, M, M+ and H). Wine Plavac mali aged for 12 months in barrels from Q. petreae and Q. robur in two toasting levels (M and H). The wines underwent malolactic fermentation before being put into the barrels. The obtained results for wine “ Modro jezero” have shown that barrels with medium toasting intensity have the greatest impact on wine aroma. Furthermore, there is a significant difference (p‹ 0, 05) between barrels with different toasting levels regarding the intensity of vanilla aroma, smoke aroma and coffee aroma. However, this doesn't refer to the oak aroma, hazelnut aroma, spice aroma and caramel aroma. The obtained results for wine Plavac mali have shown that there is a significant difference (p‹ 0, 05) between barrels with different toasting levels regarding the aroma of vanilla, smoke, spicy and oak. There is significant difference between oak species regarding aroma of spicy and caramel. Statistical analysis has shown that there is no significant difference (p>0, 05) between barrels with same toasting intensity (triplicate) regarding oak aromas.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA