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Use of acacia barrique barrels - influence on the quality of Malvazija from Istria wines



Use of acacia barrique barrels - influence on the quality of Malvazija from Istria wines



Food Chemistry 2010(3): 698-702



In order to improve Malvazija from Istria wine quality, we used two types of barrels: oak (of French and Croatian origin) and acacia (of Croatian origin). After 12 months ageing period all of the wines were analysed chemically and sensorially. Results showed marked differences between oak and acacia aged wines, especially in simple volatile phenol and oak lactones concentrations.

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Accession: 036013985

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DOI: 10.1016/j.foodchem.2009.10.065


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