Oak ageing: Difference between revisions
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Repeated use of barrels reduces their aromatic contribution, though neutral barrels may still affect texture and ageing potential through micro-oxygenation. Winemakers may adjust oak impact by varying barrel age, size, toast level, and maturation length to achieve a desired balance in the final wine<ref>Emile Peynaud, ''The Taste of Wine'', MacDonald & Co, 1987, pp. 122–124, ISBN 978-0960986821.</ref>. | Repeated use of barrels reduces their aromatic contribution, though neutral barrels may still affect texture and ageing potential through micro-oxygenation. Winemakers may adjust oak impact by varying barrel age, size, toast level, and maturation length to achieve a desired balance in the final wine<ref>Emile Peynaud, ''The Taste of Wine'', MacDonald & Co, 1987, pp. 122–124, ISBN 978-0960986821.</ref>. | ||
== See also == | |||
* [[Barrel]] | |||
* [[Tannin]] | |||
* [[Malolactic fermentation]] | |||
* [[Wine oxidation]] | |||
* [[Ageing potential]] | |||
* [[Pinot Noir]] | |||
* [[Chardonnay]] | |||
== References == | == References == | ||
{{reflist}} | {{reflist}} | ||