“Like” The Academic Wino on Facebook by clicking here! Follow The Academic Wino on Twitter by clicking here! (@TheAcademicWino) Oak aging is a very common practice in winemaking, particularly in wines destined for a higher quality designation. In general, with oak aging…
Tag: oak
Influence of Geographical Location on Volatile Composition of Spanish Oak
The use of oak in wine making, be it with oak barrels or oak chips, has a significant effect on the flavor, aroma, texture, and color of the finished wine. Traditionally, three different species of oak have been used for…
Chestnut Wood as an Alternative to Oak Wood: Differences in Aromatic Potential
Nearly every single person reading this blog is well aware of the fact that fermenting and aging wine in oak barrels adds wood-specific sensory characteristics to the wine, which come from certain volatile chemicals in the wood interacting with the…
Antioxidant Capacity of Different Woods: Which Barrels Produce the Healthiest Wines?
Earlier in October, The Academic Wino reported on a study investigating the influence of toasting on the antioxidant capacity and phenolic composition of oak-aged wines (click here for that article). The main finding of that research was that model wines…