Review of quality factors on wine ageing in oak barrels

  1. Garde-Cerdán, T. 1
  2. Ancín-Azpilicueta, C. 1
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

Revista:
Trends in Food Science and Technology

ISSN: 0924-2244

Año de publicación: 2006

Volumen: 17

Número: 8

Páginas: 438-447

Tipo: Artículo

DOI: 10.1016/J.TIFS.2006.01.008 SCOPUS: 2-s2.0-33744522264 GOOGLE SCHOLAR

Otras publicaciones en: Trends in Food Science and Technology

Resumen

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. © 2006 Elsevier Ltd. All rights reserved.