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Am. J. Enol. Vitic. 40:3:224-226 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
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Comparison of Seyval blanc Wines Aged with Air- and Kiln-Dried American White Oak

Karl L. Wilker 1 and James F. Gallander 1

1 Department of Horticulture, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, OH 44691.

Seyval blanc wines aged with American oak chips from air- and kiln-dried wood staves were compared for nonflavonoid phenols and sensory characteristics. The wood staves were obtained from eight American white oak trees and were air- and kiln-dried. Although there was no significant treatment effect, the nonflavonoid phenols tended to be higher for wines aged with kiln-dried chips. The results of the sensory tests indicated that those wines with large differences in phenolic levels were detected by the taste panelists.

Key words: oak, aging, Seyval blanc

Submitted on September 19, 1988






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Copyright © 1989 by the American Society for Enology and Viticulture.