Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects.

@article{Doussot2002ExtractivesCI,
  title={Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects.},
  author={Franck Doussot and Bernard De J{\'e}so and St{\'e}phane Quideau and Patrick Pardon},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 21},
  pages={5955-61}
}
The chemical composition of cooperage oak wood is highly variable, depending upon the tree species (Quercus robur L. versus Quercus petraea Liebl.), its geographic location, and the single-tree effect. In the process of cask-making, natural seasoning and toasting contribute strongly to the modification of the oak wood chemical composition and therefore… CONTINUE READING