CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS
Vugava musts were fermented in medium-toasted Croatian barrique barrels (225 L) made from Quercus petrea and Q. robur oak wood. The oak species used in this research infl uenced the specifi c change of the aroma structure of Vugava wines. During the age period the increase in the concentration of ci...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2001-09-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/464_CHANGES_IN_VOLATILE_COMPOSITION_AND_SENSORY_PROPERTIES_OF_VUGAVA_WINES_AGED_IN_CROATIA_OAK_BARRELS_en.pdf |