Czech J. Food Sci., 2020, 38(4):223-228 | DOI: 10.17221/139/2019-CJFS

Effect of wine maturing on the colour and chemical properties of Chardonnay wineOriginal Paper

Martin Bartkovský*,1, Boris Semjon1, Slavomír Marcinčák1, Peter Turek1, Viera Baričičová2
1 Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
2 Ministry of Agriculture and Rural Development of the Slovak Republic, Bratislava, Slovak Republic
3 8: 223-228.

Untreated chardonnay wine was used as the raw material for this study. The wine samples were divided into three groups and monitored over 32 weeks. Three ways of wine maturation were used: glassware, wooden barrel and the addition of oak chips for 6 weeks, which can significantly increase total polyphenols (P < 0.05) and flavonoids (P < 0.05) concentration. The use of oak shavings had a comparable effect to the oak barrels. The use of oak shavings can replace wood barrels in the maturation process. The oak shavings also achieved lower oxygen concentration (P < 0.05) in wine. Ageing the Chardonnay increased (P < 0.05) the polyphenol concentration and had an impact on the wine colour under the different maturation conditions.

Keywords: quality; barrel; oak chips; colorimetry; polyphenols

Published: August 31, 2020  Show citation

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Bartkovský M, Semjon B, Marcinčák S, Turek P, Baričičová V. Effect of wine maturing on the colour and chemical properties of Chardonnay wine. Czech J. Food Sci. 2020;38(4):223-228. doi: 10.17221/139/2019-CJFS.
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