Use of acacia barrique barrels - Influence on the quality of Malvazija from Istria wines

作者：Kozlovic Gianfranco; Jeromel Ana; Maslov Luna; Pollnitz Alan; Orlic Sandi^*

来源：Food Chemistry, 2010, 120(3): 698-702.

DOI：10.1016/j.foodchem.2009.10.065

• Wine
• Wood barrels
• Aroma
• Acacia
• Oak

In order to improve Malvazija from Istria wine quality, we used two types of barrels: oak (of French and Croatian origin) and acacia (of Croatian origin). After 12 months ageing period all of the wines were analysed chemically and sensorially. Results showed marked differences between oak and acacia aged wines, especially in simple volatile phenol and oak lactones concentrations. During the ageing period a significant increase in furfural, 5-methylfurfural, guaiacol, eugenol and trans-eugenol was noticed. Results pointed out the importance of choosing the right barrels (oak or acacia) and time of leaving the wine in the barrels to achieve the desired goal. The highest rated wines were made in acacia barrels.

• 出版日期2010-6-1