2024-03-29T01:42:27Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/313422021-06-23T11:49:29Zcom_10324_1185com_10324_931com_10324_894col_10324_1346
00925njm 22002777a 4500
dc
Álamo Sanza, María del
author
Cárcel Cárcel, Luis Miguel
author
Nevares Domínguez, Ignacio Gerardo
author
2017
The oxygen that wine receives while aged in barrels is of interest because it defines the reactions that occur during aging and, therefore, the final properties of the wine. This study is intended to make up for the lack of information concerning the oxygen permeability of eight different woods of Quercus alba L. and Quercus petraea (Matt.) Liebl. commonly used. In addition, it shows how oxygen transfer evolves with the liquid contact time during testing under similar aging conditions to those in wine barrels. French oak woods permitted a higher oxygenation rate than American ones in all cases. A decrease in the oxygen entry caused by impregnation of the wood during the process was observed in all of the species studied. This process is determined by the thickness of the flooded wood layer containing free water, although differently in the two species, possibly due to the anatomical structure and the logging process for each.
Journal of Agricultural and Food Chemistry, 2017, 65 (3), pp 648–655
0021-8561
http://uvadoc.uva.es/handle/10324/31342
10.1021/acs.jafc.6b05188
Vinos y vinificacion - Almacenamiento
Madera
Characterization of the Oxygen Transmission Rate of Oak Wood Species Used in Cooperage