Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 3, Pages 648-655Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b05188
Keywords
American oak; French oak; grain; oxygen-transfer rate; oak stave; oxygen permeation; barrel
Funding
- Ministerio de Ciencia e Innovacion (Ministry for Science and Innovation)
- FEDER [AGL2011-26931, AGL2014-54602-P]
- Junta de Castilla y Leon (Regional Government of Castilla y Leon) of Spain [VA028U16, VA124U14]
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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.
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