• How to better manage your wine shelf-life
    Three free webinars in collaboration with Vinventions
    Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
    Published on: 10/18/2021


S. Herjavec, A. Jeromel, A. Da Silva, S. Orlic, S. Redzepovic. Food Chemistry, 2007, 100 (1) 124-128.

Croatian barrels are traditionally made of the oak wood from the region of Slavonia, but its influence on wine quality has not been explored scientifically. This paper is a first investigation of Croatian barrique barrels and their influence on wine quality. Chardonnay and Sauvignon musts were fermented in new light and medium-toasted Croatian barrique barrels (225 l) and in steel tanks of the same volume. Chemical analysis of phenolic acids and phenolic aldehydes were made by HPLC just after fermentation. The wines were sensory tested by the descriptive method and the O.I.V./U.I.O.E. method by 100 positive points. The concentrations of phenolic compounds varied in the wines compared. Sauvignon wines generally had some higher total quantities of phenolic acids when compared with Chardonnay wines. Our results indicated that sensorial characteristics of produced wines were modified, probably due to the wood-derived compounds. (We recommend that you consult the full text article. Original title...)

Published on 09/24/2007
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,0625