Abstract
American white oak, European white oak, cork, and redwood contribute predominantly nonflavonoid phenols to aqueous alcoholic extracts. Since the nonflavonoid content of wines by the assay presented is relatively constant, this assay can serve to monitor the progress of aging in wooden cooperage or certain other processes such as tannic acid removal in gelatin fining. It appears that treatments equivalent to about 2.5 g of American oak chips per liter of wine are near the recognition threshold for oakiness (but above the minimum difference threshold) and can be detected by this assay because they contribute about 45 mg/l of nonflavonoid. Analyses of wines with known aging in wooden cooperage generally agreed with the predicted effects and indicated that aging in small cooperage can give at least the equivalent of treatment with 15.5 g of American oak chips per liter of wine.
- Accepted September 1971.
- Published online January 1971
- Copyright 1971 by the American Society for Enology and Viticulture
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