The Classification of Oak Barrel and the Effect on Wine

Chun Feng Li; Ming Li Liu; Yan Long Liu; Zhao Fa Tang

doi:10.4028/www.scientific.net/AMR.1033-1034.792

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1033-1034The Classification of Oak Barrel and the Effect on...

The Classification of Oak Barrel and the Effect on Wine

Abstract:

the objective of this study reviewed for the classification of the oak barrels, the influence of oak barrels on wine quality and the use of the oak barrels. Generalized the characteristics of the different plant sources oak barrels, summarized the important roles of the age of the oak barrels for stability, aroma, taste characteristics of wine; introduced several processing methods for oak barrels. This paper offered to reference to choose oak barrels for according to the qualities of the wine.

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Periodical:

Advanced Materials Research (Volumes 1033-1034)

Pages:

792-796

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.792

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Online since:

October 2014

Authors:

Chun Feng Li, Ming Li Liu*, Yan Long Liu, Zhao Fa Tang

Keywords:

Aroma Components, Oak Barrel, Vinosity, Wine

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