Effect of wine maturing on the colour and chemical properties of Chardonnay wine

Martin Bartkovský, Boris Semjon, Slavomír Marcinčák, Peter Turek and Viera Baričičová
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Martin Bartkovský: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
Boris Semjon: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
Slavomír Marcinčák: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
Peter Turek: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
Viera Baričičová: Ministry of Agriculture and Rural Development of the Slovak Republic, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2020, vol. 38, issue 4, 223-228

Abstract: Untreated chardonnay wine was used as the raw material for this study. The wine samples were divided into three groups and monitored over 32 weeks. Three ways of wine maturation were used: glassware, wooden barrel and the addition of oak chips for 6 weeks, which can significantly increase total polyphenols (P < 0.05) and flavonoids (P < 0.05) concentration. The use of oak shavings had a comparable effect to the oak barrels. The use of oak shavings can replace wood barrels in the maturation process. The oak shavings also achieved lower oxygen concentration (P < 0.05) in wine. Ageing the Chardonnay increased (P < 0.05) the polyphenol concentration and had an impact on the wine colour under the different maturation conditions.

Keywords: quality; barrel; oak chips; colorimetry; polyphenols (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:139-2019-cjfs

DOI: 10.17221/139/2019-CJFS

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