Abstract
Wine ageing in wood barrels is a traditional practice in quality wine-making areas. It is generally believed that the organoleptic characteristics of wines aged in barrels are deeply influenced by wood geographical origin, as well as by age of barrels (new or used). The main purpose of this work was to investigate the variation of some qualitative characteristics of a local red wine aged in medium-toasted barrels made of oak wood from four different French forests: Allier, Never, Tronçais and Limousin. A second target was the evaluation of the persistence of the influence of the wood geographical origin on wine characteristics with the use of old barrels and wood-shaving chips. Therefore, we chose the mostly appreciated wood typologies in the wine barrel making industry.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
