TY - JOUR T1 - Comparison of Seyval blanc Wines Aged with Air- and Kiln-Dried American White Oak JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 224 LP - 226 DO - 10.5344/ajev.1989.40.3.224 VL - 40 IS - 3 AU - Karl L. Wilker AU - James F. Gallander Y1 - 1989/01/01 UR - http://www.ajevonline.org/content/40/3/224.abstract N2 - 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. ER -