Plant Soil Environ., 2003, 49(7):332-336 | DOI: 10.17221/4133-PSE

Sensory evaluation and some acetate esters of bottle aged Chardonnay wines

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

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

Published: July 31, 2003  Show citation

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Marić J, Firšt-Bača M. Sensory evaluation and some acetate esters of bottle aged Chardonnay wines. Plant Soil Environ. 2003;49(7):332-336. doi: 10.17221/4133-PSE.
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