Sensory evaluation and some acetate esters of bottle aged Chardonnay wines

J. Marić and M. Firšt-Bača
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J. Marić: Faculty of Agriculture, University of Zagreb, Croatia
M. Firšt-Bača: Faculty of Agriculture, University of Zagreb, Croatia

Plant, Soil and Environment, 2003, vol. 49, issue 7, 332-336

Abstract: 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 (search for similar items in EconPapers)
Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlpse:v:49:y:2003:i:7:id:4133-pse

DOI: 10.17221/4133-PSE

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