Barrels and Oak: Impact of oak tannin selection and barrel toasting on the oxidative stability of dry white wine

In addition to enhancing the phenolic and aroma qualities of wine, oak wood has an antioxidant capacity which is dependant on its ellagitannin content. While the interaction between wine and oak barrels has been the subject of many studies over the years, there is almost no data on the stabilising c...

Full description

Saved in:
Bibliographic Details
Published in:The Australian & New Zealand grapegrower & winemaker 2018-08 (655), p.63-68
Main Authors: Maria Nikolantonaki, Christian Coelho, Maria-Elena Diaz-Rubio, Jordan Rozier, Capucine Haroun, Antoine Zbirko, Regis Gougeon, Marie-Laure Badet-Murat, Jean-Charles Vicard
Format: Magazinearticle
Language:
Subjects:
Barrels
Chemistry
Oak
Quality control
White wines
Wine and wine making
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In addition to enhancing the phenolic and aroma qualities of wine, oak wood has an antioxidant capacity which is dependant on its ellagitannin content. While the interaction between wine and oak barrels has been the subject of many studies over the years, there is almost no data on the stabilising capacity of oak, particularly with respect to white wines. To fill the void, a team of French researchers conducted an experiment. The team comprised Maria Nikolantonaki, Christian Coelho, Maria-Elena Diaz-Rubio, Jordan Rozier, Capucine Haroun, Antoine Zbirko and Regis Gougeon, from the Jules Guyot University Institute of Vine and Wine at the University of Burgundy, Marie-Laure Badet-Murat, from OEnologie by MLM, and Jean-Charles Vicard, from the Vicard Group. Here is the report on their findings.
ISSN:1446-8212