RT Journal Article SR Electronic T1 Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain) JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 302 OP 306 DO 10.5344/ajev.2018.17076 VO 69 IS 3 A1 Francisco J. Flor A1 Francisco J. Leiva A1 Jorge L. García A1 Eduardo Martínez A1 Emilio Jiménez A1 Julio Blanco YR 2018 UL http://www.ajevonline.org/content/69/3/302.abstract AB The primary objective of winemaking companies is to produce quality wines, with aging playing a fundamental role in the vinification process. This paper presents a gate-to-gate life cycle analysis of the productive processes involved in aging one liter of wine in Quercus alba and Quercus petraea oak barrels for six months. The research was undertaken using 225 L, 300 L, and 500 L barrels. In the Global Warming-GWP100 category of impact, aging in 225-L barrels has an environmental impact of 3.27 kg CO2 eq./L of wine for every liter aged for six months in Q. alba and 3.18 E-02 kg CO2 eq./L of wine for Q. petraea. The same aging in 300-L and 500-L barrels has environmental impacts of 2.21 kg CO2 eq./L of wine and 1.58E-02 kg CO2 eq./L of wine, respectively, for Q. alba. These last values are reduced to 2.18 E-02 kg CO2 eq./L of wine and 1.53 E-02 kg CO2 eq./L of wine for Q. petraea species.