The effect of wine aging in European and Caucasian oak barrels on chemical parameters and organo¬leptic characteristics.
2022
The aim of the experiment was to determine expediency of 18-month aging in French and Caucasian oak barrels in the production of wine Khikhvi and Danakharuli by studying the composition and sensory characteristics of the wines. The wines were made in Guramishvili Cellar. Laboratory tests were performed at Wine Laboratory Ltd and Multitest Ltd. The tasting was conducted at the wine shop 8000 Harvests. Based on the results obtained, aging the wine in an oak cask of French light roasting for 18 months causes the development of vanilla, caramel, coffee, and spice aromas. As a result of 18 months of aging of medium-quality Caucasian oak barrels, the wine is enriched with aromas of hazelnut, cake, vanilla, almond, caramel, and fruit tones are preserved. Compared to the corresponding control sample, aged wine in casks contains 15% more total phenols and 17% more than nine basic anthocyanins, while Khikhvi contains 32% more common phenols. Aging in both oak barrels of genetic origin helped to maintain the amount of Cis-resveratrol in the wine. Given the risk of alcohol loss and increased volatile acid content, it is advisable to keep the aging time in the Khikhvi and Danakharuli to a maximum of 18 months. Tab. 5, Fig. 8, Ref. 12.
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