Changes in the concentration of volatile oak compounds and esters in red wine stored for 18 months in re‐used French oak barrels

@article{Cerdn2002ChangesIT,
  title={Changes in the concentration of volatile oak compounds and esters in red wine stored for 18 months in re‐used French oak barrels},
  author={T. G. Cerd{\'a}n and D. T. Go{\~n}i and C. A. Azpilicueta},
  journal={Australian Journal of Grape and Wine Research},
  year={2002},
  volume={8},
  pages={140-145}
}
Studies were made of changes in concentration of oak-wood-derived volatiles and the evolution of esters in red wine during storage in twice-used French oak barrels. Wine samples were taken after 8, 10, 12, 15, and 18 months maturation in the barrels. Results showed that most of the volatile compounds extracted from the wood (furanic compounds, volatile phenols, lactones) reached maximum concentration between 10 and 12 months of barrel storage. After 18 months of maturation many of the compounds… Expand
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