![]() White wines fermented in steel and matured in oak will have a darker coloring due to heavy phenolic compounds still present. It has a transparent front in order to show the process insideĬharacteristics of white wines fermented in oak include a pale color and extra silky texture. They help protect the wine from oxidation and reduction. The hydrolyzable tannins present in wood, known as ellagitannins, are derived from lignin structures in the wood. The degree of "toast" on the barrel can also impart different properties affecting the tannin levels as well as the aggressive wood flavors. Phenols within the wood interact to produce vanilla type flavors and can give the impression of tea notes or sweetness. The chemical properties of oak can have a profound effect on wine. Small amounts of oxygen are allowed to pass through the barrel and act as a softening agent upon the wine's tannins. This allows the wine to concentrate its flavor and aroma compounds. The typical 59- gallon (225-liter) barrel can lose anywhere from 5 1⁄ 2 to 6 1⁄ 2 gallons (21 to 25 liters) (of mostly alcohol and water) in a year through evaporation. The porous nature of an oak barrel allows evaporation and oxygenation to occur in wine but typically not at levels that would cause oxidation or spoilage. As the wine matures, its color shifts from deep purple or crimson to a lighter brick-red, and takes on a more graduated appearance in the glass. Effects on wine The effect of oak aging on two Penedès region Cabernet Sauvignon varietals, a two-year-old cosecha (left) and six-year-old crianza (right). In time, winemakers discovered that beyond just storage convenience, wine kept in oak barrels took on properties that improved it by making it softer and, in some cases, better-tasting. The use of oak has been prevalent in winemaking for at least two millennia, first coming into widespread use during the time of the Roman Empire. Palm is a difficult material to bend and fashion into barrels, however, and wine merchants in different regions experimented with different wood styles to find a better wood source. The Greek historian Herodotus noted that ancient Mesopotamians used barrels made of palm wood to transport wine along the Euphrates. Due to the perishable nature of wood material it is difficult to trace the usage of barrels in history. In early wine history, the amphora was the vessel of choice for the storage and transportation of wine. History A California Chardonnay that shows on the label that it has been barrel fermented. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. Barrel used in wine making Oak wine barrels
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