PT  - JOURNAL ARTICLE
AU  - Wilker, Karl L.
AU  - Gallander, James F.
TI  - Comparison of Seyval blanc Wines Aged with Air- and Kiln-Dried American White Oak
AID  - 10.5344/ajev.1989.40.3.224
DP  - 1989 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 224--226
VI  - 40
IP  - 3
4099  - http://www.ajevonline.org/content/40/3/224.short
4100  - http://www.ajevonline.org/content/40/3/224.full
SO  - Am J Enol Vitic.1989 Jan 01; 40
AB  - 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.