RT info:eu-repo/semantics/article
T1 Characterization of the Oxygen Transmission Rate of Oak Wood Species Used in Cooperage
A1 Álamo Sanza, María del
A1 Cárcel Cárcel, Luis Miguel
A1 Nevares Domínguez, Ignacio Gerardo
K1 Vinos y vinificacion - Almacenamiento
K1 Madera
K1 American oak
K1 French oak
AB 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.
PB American Chemical Society
SN 0021-8561
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/31342
UL http://uvadoc.uva.es/handle/10324/31342
LA eng
NO Journal of Agricultural and Food Chemistry, 2017, 65 (3), pp 648–655
NO Producción Científica
DS UVaDOC
RD 23-nov-2024