Wirkung von Barrique-Ersatzpräparaten auf bestimmte Parameter von Weißwein

Abstract

This paper presents the results of a study on the application of toasted oak chippings (also called oak chips) on parameters of white wines (cv. 'Malverina') of different processing procedures. Experimental variants differed in the moment of chip application (i.e. either into must or wine) and in the degree of toasting (medium, high). The following parameters were determined in wine samples: total titratable acidity, contents of glucose and fructose, pH, and concentrations of tartaric, malic, acetic, and citric acid. Spectrometry (DPPH test) was used to determine the antioxidant activity of the wines. In variants with addition of chips into the must, the antioxidant activity was lower by 50 % than in the control samples. Variants with chips added into the wine showed an increase tendency in the antioxidant activity (on average also by 50 %). This experiment also involved a sensory analysis of the wines. The primary and secondary aromas of the control samples were more varietal and floral, whereas in variants with added chips spicy tones and vanillin aromas predominated.