Wood barrels

Amber or gold mms can be matured in wood barrels three years, though the color in gold mms should not necessarily imply that it was derived from aging. Often the color is achieved by adding caramel color to the product. They are more flavorful than light mm. 

Chatonnet, P. (1999). Discrimination and control of toasting intensity and quality of oak wood barrels. Am. J. Enol. Vitic. 50,479 94. 

Section X Storage Vessels Recommended wood barrels and tanks (kept full). All containers be kept as full as possible to minimise contamination. Inert gas should be used to fill any space not occupied by wine. Stainless steel tanks and containers if cleaned in accordance with California State law Tolerated certain plastic materials if they meet State standards for potable water containers. Plastic lining in grape bins. Food-grade silicon bungs in wood barrels... 

Quercitol is a deoxyinositol (1,3,4/2,5-cyclohexanepentol) which appears in certain Dicotyledons including all the Quercus genus (Plouvier 1963). This compound has been found in wines aged in contact with oak wood (barrels or chips) but not in wines aged in bottles (Carlavilla et al. 2006). 

Oak wood barrel aging of wine from the end of fermentation to bottling is a common practice at wineries, chiefly for red wines but sometimes also for white wines. 

The application of active packaging is certainly not new. The most likely, oldest application of active packaging is the use of wood barrels for the storage and maturation of wine, whisky and other alcoholic stimulants. If the wooden barrels were used initially to store spirits, it was discovered a long time ago that due to the release and absorption of substances, the sensory properties of the stimulants were improved. 

Phenols and polyphenols in wine are transferred from the grape in the winemaking and are released from the wood barrels used for the wine ageing. The principal low MW phenols in wine are reported in Figure 3.1. 

De Rosso, M., Panighel, A., Dalla Vedova, A., Stella, L., and Flamini, R. (2009). Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry and Oak Wood Barrels. J. Agric. Food Chem., 57(5), 1915-1920. 

Some compounds from wood may induce defects to the wine. Carbonyl compounds, such as ( )-2-nonenal, ( )-2-octenal, 3-octen-l-one, and 1-decanal are responsible for the sawdust smell sometimes found in the wine after ageing in new 225-L oak wood barrels (bar-riques) ( )-2-nonenal is reputed as being mainly responsible for the sawdust smell of wine (Chatonnet and Dubourdieu, 1998). 

Wine vinegar is the most conunonly used vinegar in the households of Mediterranean countries and central Europe. Wine vinegars, red and white, are made fi om red and white wines, respectively, and usually matured in wood barrels for up to... 

Whiskey produced at a proof no higher than 160° from a fermented mash of maize, rye, or wheat and aged in wood barrels at a proof no greater than 125°. 

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