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Wooden containers in wine maturation

Some Aspects of the Wooden Container as a Factor in Wine Maturation... [Pg.261]

Singleton, V. L. (1974). Some aspects of wooden container as a factor in wine maturation. In "Chemistry of Winemaking", A. D. Webb (Ed.), pp. 254-277. American Chemical society, Washington, DC. [Pg.100]

Traditionally, maturation of red wines generally occurs in barrels or other wooden containers of various volumes. The wood provides special conditions for maturation that are favorable to the development of the wines character (Del Alamo Sanza et al., 2004 Perez-Coello and Diaz-Maroto, 2009). These usually include limited oxidation. Wood porosity together with filling and refilling operations ensure both a slow continuous and periodic incorporation of oxygen into the wine. The oxygen favors... [Pg.300]

See other pages where Wooden containers in wine maturation is mentioned: [Pg.262]    [Pg.264]    [Pg.266]    [Pg.268]    [Pg.270]    [Pg.272]    [Pg.274]    [Pg.276]    [Pg.278]    [Pg.280]    [Pg.282]    [Pg.284]    [Pg.262]    [Pg.264]    [Pg.266]    [Pg.268]    [Pg.270]    [Pg.272]    [Pg.274]    [Pg.276]    [Pg.278]    [Pg.280]    [Pg.282]    [Pg.284]    [Pg.274]    [Pg.286]    [Pg.273]    [Pg.91]    [Pg.93]   
See also in sourсe #XX -- [ Pg.254 ]



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