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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Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods
Foods, 13 (2024), 1; 45. https://doi.org/10.3390/foods13010045
Pichler, Anita; Ivić, Ivana; Mesić, Josip; Drenjančević, Mato; Kujundžić, Toni; Marković, Tanja; Kopjar, Mirela

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Pichler, A., Ivić, I., Mesić, J., Drenjančević, M., Kujundžić, T., Marković, T. i Kopjar, M. (2024). 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, Anita, et al. "Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods." Foods, vol. 13, br. 1, 2024. https://doi.org/10.3390/foods13010045

Pichler, Anita, Ivana Ivić, Josip Mesić, Mato Drenjančević, Toni Kujundžić, Tanja Marković i Mirela Kopjar. "Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods." Foods 13, br. 1 (2024). https://doi.org/10.3390/foods13010045

Pichler, A., et al. (2024) '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, i sur.. Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods. Foods [Internet]. 21.12.2024. [pristupljeno 21.12.2024.];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, br. 1, Prosinac 2024. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:384525. [Citirano: 21.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:277:384525
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Naslov (engleski)Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods
AutorAnita Pichler
AutorIvana Ivić
AutorJosip Mesić
AutorMato Drenjančević
AutorToni Kujundžić
AutorTanja Marković
AutorMirela Kopjar
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet turizma i ruralnog razvoja u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFoods
Brojčani podacivol. 13, br. 1, 45
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods13010045
URN:NBNurn:nbn:hr:277:384525
Datum objave publikacije2024-12-21
URL dokumentahttps://www.mdpi.com/2304-8158/13/1/45
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-03-12 13:06:54