Abstract
Oak barrels have an important effect on wine aroma, colour, and stability. In addition, the product undergoes spontaneous clarification. The quality of aged wine depends on many different factors, mainly the wood composition, wine composition and ageing time. First, we shall review the different studies carried out on the above-mentioned factors. In addition, we shall look at the works carried out on the formation of undesirable compounds (ethylphenols), which are mainly found in wine ageing in used barrels. Finally, studies made on the processes of sorption of some wine volatile compounds by wood and by lees and new methods of ageing wine in wood will be presented.
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