The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Bernard Kozina - One of the best experts on this subject based on the ideXlab platform.
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CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS
Journal of Central European Agriculture, 2007Co-Authors: Stanka Herjavec, Ana Jeromel, Sandi Orlić, Bernard KozinaAbstract: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 cis and trans oaklactons, guaiacol, eugenol, furfural and 5-methylfurfural was noted. Wines fermented and aged in Q. Petrea barrels have higher concentrations of most volatile phenols compared to wines from Q. robur oak wood. From the organoleptic point of view this study suggested that fermentation and on the lees ageing production method in Croatian oak barrels positively infl uenced the quality of Vugava wines where best results were achieved by use of Q. Petrea oak wood.
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CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS PROMJENE U KEMIJSKOM SASTAVU I SENZORNIM SVOJSTVIMA VINA VUGAVA DOZRIJEVANOG U BARIK BAČVICAMA OD HRVATSKE HRASTOVINE
2007Co-Authors: Stanka Herjavec, Ana Jeromel, Sandi Orlić, Bernard KozinaAbstract: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 cis and trans oaklactons, guaiacol, eugenol, furfural and 5-methylfurfural was noted. Wines fermented and aged in Q. Petrea barrels have higher concentrations of most volatile phenols compared to wines from Q. robur oak wood. From the organoleptic point of view this study suggested that fermentation and on the lees ageing production method in Croatian oak barrels positively infl uenced the quality of Vugava wines where best results were achieved by use of Q. Petrea oak wood.
M. Soledad Pérez-coello - One of the best experts on this subject based on the ideXlab platform.
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Influence of the species and geographical location on volatile composition of Spanish oak wood (Quercus petraea Liebl. and Quercus robur L.).
Journal of agricultural and food chemistry, 2006Co-Authors: Emilia Guchu, Ignacio J. Díaz-maroto, Pablo Vila-lameiro, M. Consuelo Díaz-maroto, M. Soledad Pérez-coelloAbstract:The influence of the species and geographical origin on the volatile composition of wood samples from 80 Spanish oaks (55 Quercus petraea Liebl. and 25 Quercus robur L.) has been studied. Oak volatile components were isolated by simultaneous distillation−extraction and analyzed by gas chromatography−mass spectrometry. cis- and trans-β-methyl-γ-octalactones were the main constituents, the cis stereoisomer being predominant. Other important volatile components were furfural, 5-methylfurfural, guaiacol, eugenol, vanillin, or syringaldehyde. The main differences were established between species, Quercus petraea being significantly richer in volatile compounds than Quercus robur; however, the variability found among trees was high. Differences among geographical provenances were much less important than those found between species. Keywords: Oak; Quercus petraea; Quercus robur; geographical location; volatile compounds
Stanka Herjavec - One of the best experts on this subject based on the ideXlab platform.
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CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS
Journal of Central European Agriculture, 2007Co-Authors: Stanka Herjavec, Ana Jeromel, Sandi Orlić, Bernard KozinaAbstract: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 cis and trans oaklactons, guaiacol, eugenol, furfural and 5-methylfurfural was noted. Wines fermented and aged in Q. Petrea barrels have higher concentrations of most volatile phenols compared to wines from Q. robur oak wood. From the organoleptic point of view this study suggested that fermentation and on the lees ageing production method in Croatian oak barrels positively infl uenced the quality of Vugava wines where best results were achieved by use of Q. Petrea oak wood.
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CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS PROMJENE U KEMIJSKOM SASTAVU I SENZORNIM SVOJSTVIMA VINA VUGAVA DOZRIJEVANOG U BARIK BAČVICAMA OD HRVATSKE HRASTOVINE
2007Co-Authors: Stanka Herjavec, Ana Jeromel, Sandi Orlić, Bernard KozinaAbstract: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 cis and trans oaklactons, guaiacol, eugenol, furfural and 5-methylfurfural was noted. Wines fermented and aged in Q. Petrea barrels have higher concentrations of most volatile phenols compared to wines from Q. robur oak wood. From the organoleptic point of view this study suggested that fermentation and on the lees ageing production method in Croatian oak barrels positively infl uenced the quality of Vugava wines where best results were achieved by use of Q. Petrea oak wood.
Emilia Guchu - One of the best experts on this subject based on the ideXlab platform.
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Influence of the species and geographical location on volatile composition of Spanish oak wood (Quercus petraea Liebl. and Quercus robur L.).
Journal of agricultural and food chemistry, 2006Co-Authors: Emilia Guchu, Ignacio J. Díaz-maroto, Pablo Vila-lameiro, M. Consuelo Díaz-maroto, M. Soledad Pérez-coelloAbstract:The influence of the species and geographical origin on the volatile composition of wood samples from 80 Spanish oaks (55 Quercus petraea Liebl. and 25 Quercus robur L.) has been studied. Oak volatile components were isolated by simultaneous distillation−extraction and analyzed by gas chromatography−mass spectrometry. cis- and trans-β-methyl-γ-octalactones were the main constituents, the cis stereoisomer being predominant. Other important volatile components were furfural, 5-methylfurfural, guaiacol, eugenol, vanillin, or syringaldehyde. The main differences were established between species, Quercus petraea being significantly richer in volatile compounds than Quercus robur; however, the variability found among trees was high. Differences among geographical provenances were much less important than those found between species. Keywords: Oak; Quercus petraea; Quercus robur; geographical location; volatile compounds
Kozina Bernard - One of the best experts on this subject based on the ideXlab platform.
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PROMJENE U KEMIJSKOM SASTAVU I SENZORNIM SVOJSTVIMA VINA VUGAVA DOZRIJEVANOG U BARIK BAČVICAMA OD HRVATSKE HRASTOVINE
Faculty of Agriculture University of Zagreb, 2007Co-Authors: Herjavec Stanka, Jeromel Ana, Orlic Sandi, Kozina BernardAbstract: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 cis and trans oaklactons, guaiacol, eugenol, furfural and 5-methylfurfural was noted. Wines fermented and aged in Q. Petrea barrels have higher concentrations of most volatile phenols compared to wines from Q. robur oak wood. From the organoleptic point of view this study suggested that fermentation and on the lees ageing production method in Croatian oak barrels positively infl uenced the quality of Vugava wines where best results were achieved by use of Q. Petrea oak wood.Moštovi od grožđa Vugave fermentirali su u srednje paljenim hrvatskim barik bačvicama od hrasta kitnjaka i hrasta lužnjaka. Kemijska analiza hlapivih spojeva provedena je odmah po završetku alkoholne fermentacije te nakon 12 mjeseci dozrijevanja. Vrsta hrastovog drveta korištena u istraživanju značajno je utjecala na aromastski sastav vina Vugava. Posebice je uočena razlika u koncentracijama cis i trans hrastovog laktona, guajakola, eugenola i furfurala. Tijekom perioda starenja vina došlo je do promjena u sastavu većine hlapivih komponenti posebice furfurala, 5- metilfurfurala te hrastovih laktona. Dobiveni rezultati istraživanja ukazuju na pozitivan utjecaj hrvatske hrastovine na kakvoću vina Vugave