Sensory evaluation and some acetate esters of bottle aged Chardonnay wines

https://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.
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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.
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