Sensory evaluation and some acetate esters of bottle aged Chardonnay wines
J. Marić, M. Firšt-Bačahttps://doi.org/10.17221/4133-PSECitation:Marić J., Firšt-Bača M. (2003): Sensory evaluation and some acetate esters of bottle aged Chardonnay wines. Plant Soil Environ., 49: 332-336.
A five-year study was conducted to study the correlations between chemical analyses and sensory properties of wine during bottle aging. Chardonnay grapes were harvested as a normal and late harvest. After separate vinification, bottles were put in an underground cellar at12°Cand 75% of humidity. Chemical and sensory analyses were carried out after bottling (0), after 12, 24 and 36 months of bottle aging. The results of chemical and sensory evaluation show a strong correlation between a young wine bouquet and decrease in the concentration of isoamyl and 2-phenethyl acetates, and between an increase in diethyl succinate and bottle bouquet.Keywords:
esters; sensory analysis; bottle aging; white wine; Chardonnay