prikaz prve stranice dokumenta Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods
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Scientific paper - Original scientific paper
Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods
FOODS, 13 (2022), 1; 45. https://doi.org/10.3390/foods13010045
Pichler, A.; Ivić, I.; Mesić, J:; Drenjančević, Mato; Kujundžić, Toni; Marković, T.; Kopjar, M.

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Pichler, A., Ivić, I., Mesić, J., Drenjančević, M., Kujundžić, T., Marković, T. & Kopjar, M. (2022). Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods. FOODS, 13. (1). doi: 10.3390/foods13010045

Pichler, A., et al. "Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods." FOODS, vol. 13, no. 1, 2022. https://doi.org/10.3390/foods13010045

Pichler, A., I. Ivić, J: Mesić, Mato Drenjančević, Toni Kujundžić, T. Marković and M. Kopjar. "Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods." FOODS 13, no. 1 (2022). https://doi.org/10.3390/foods13010045

Pichler, A., et al. (2022) 'Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods', FOODS, 13(1). doi: 10.3390/foods13010045

Pichler A, Ivić I, Mesić J, Drenjančević M, Kujundžić T, Marković T, and sur.. Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods. FOODS [Internet]. 2022 December 21 [cited 2024 November 22];13(1). doi: 10.3390/foods13010045

A. Pichler, et al., "Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods", FOODS, vol. 13, no. 1, December 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:463714. [Accessed: 22 November 2024]

Metadata
Title (english)Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods
AuthorA. Pichler
AuthorI. Ivić
AuthorJ: Mesić
AuthorMato Drenjančević
AuthorToni Kujundžić
AuthorT. Marković
AuthorM. Kopjar
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract (english)
Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleFOODS
Numberingvol. 13, no. 1, 45
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods13010045
URN:NBNurn:nbn:hr:151:463714
Publication2022-12-21
Document URLhttps://www.mdpi.com/2304-8158/13/1/45
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-06-07 07:34:28