Abstract
ABSTRACT: The effect of wood, in the form of oak chips (4 and 8 g/L) or in barrels made of American or French oak, on the sensory characteristics of Listan blanco wine during the fermentation process was studied by means of Descriptive Analysis (DA) of the following selected descriptors: vegetative, melon, coconut, vanilla, bitterness, astringency, and salty. The results showed that American oak chips produced a greater intensity of coconut and vanilla and a greater degree of bitterness and astringency than barrels. It was observed that differences in the variety of oak used were more noticeable in oak chips than in barrels. The quantity of oak chip used had a greater effect than the type of oak used to make the chips or barrels.
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