Oak wood offers a wide range of tools for wine aging, which one to choose?
2021
María Reyes González-Centeno | Pierre-Louis Teissedre | Kleopatra Chira
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile, a different woody aroma content was observed depending on the exposed wood area to wine volume ratio. From a sensory point of view, higher smoky, vanilla and/or spicy flavours were identified for all oak-aged wines when compared to the control (stainless steel tank), but they were all perceived as being as fruity as the control.
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