Abstract
Composition and sensory characteristics of Seyval blanc wine aged in new American oak barrels were compared to the same wine aged in stainless steel tanks and used barrels, both containing oak chips. Wine stored in stainless steel tanks without chips was used as a control. For wines aged in used barrels, approximately 50% of the oak extract was derived from oak chips. Among the six phenolic acids examined, only gallic acid increased among the wines. The greatest increase occurred in wines aged in new oak barrels. Wines from new and used barrels were found to be lower in pH and higher in volatile acidity than those aged in stainless steel tanks with chips. Triangle tests indicated sensory differences between wines aged in new oak barrels and stainless steel tanks with oak chips. Sensory results also indicated that wines aged in used and new oak barrels were similar in quality.
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