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Sensory evaluation and some acetate esters of bottle aged Chardonnay wines

Author

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  • J. Marić

    (Faculty of Agriculture, University of Zagreb, Croatia)

  • M. Firšt-Bača

    (Faculty of Agriculture, University of Zagreb, Croatia)

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.

Suggested Citation

  • J. Marić & M. Firšt-Bača, 2003. "Sensory evaluation and some acetate esters of bottle aged Chardonnay wines," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 49(7), pages 332-336.
    • Handle: RePEc:caa:jnlpse:v:49:y:2003:i:7:id:4133-pse
    DOI: 10.17221/4133-PSE
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