ORIGINAL PAPER 195 Volume 8 (2007) No. 2 (195-204) 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 Stanka HERJAVEC 1 *, Ana JEROMEL 1 , Sandi ORLIC 2 , Bernard KOZINA 1 1 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Croatia 2 Department of Microbiology, Faculty of Agriculture, University of Zagreb, Croatia Corresponding author: e-mail: herjavec@agr.hr; tel. ++38512393807; fax: ++3851293834 Manuscript received: September 11, 2007; Reviewed: October 5, 2007; Accepted for publication: October 30, 2007 ABSTRACT 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 influenced the specific 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 influenced the quality of Vugava wines where best results were achieved by use of Q. petrea oak wood. Keywords: Vugava, croatian barrique, volatile components SAŽETAK 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. Ključne riječi: Vugava, hrvatski barik, hlapive komponente