RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 224
OP 226
DO 10.5344/ajev.1989.40.3.224
VO 40
IS 3
A1 Wilker, Karl L.
A1 Gallander, James F.
YR 1989
UL http://www.ajevonline.org/content/40/3/224.abstract
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.