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Effect of oak chip characteristics on the aroma of red wine aged in tanks or used barrels

The authors compared the oak compounds extracted from oak chips versus those extracted from used barrels, or still new barrels. Extraction from oak chips was fast - that from barrels slow.

 

The full text is available at: http://www3.interscience.wiley.com/cgi-bin/fulltext/120695088/PDFSTART

 

191 ageing wine in oak chips.pdf