Abstract
The influence of the botanical origin (French oak: Quercus petrae a and American oak: Quercus alba ), toasting level and if the barrel were new of previously used during one year have been studied. Results indicate that French oak released significant higher amounts of ellagitannins than American oak. Toasting level also exert a great influence. The higher the toasting level the lower the ellagitannin concentration in wines. Finally, the use during one year of the barrels drastically decreases the ellagitannin concentration in wines. Consequently, it can be concluded that the origin of oak, the toasting level and especially the previous use of the barrels have a very significant influence on the final ellagitannin concentration in wine, and probably on its sensory impact.
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