Characterization of the Oxygen Transmission Rate of Oak Wood Species Used in Cooperage.


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… (More)
DOI: 10.1021/acs.jafc.6b05188