Consumers&amp;rsquo; knowledge of and attitudes toward the role of oak in winemaking

Crump, Anna M.; Johnson, Trent E.; Bastian, Susan E.P.; Bruwer, Johan; Wilkinson, Kerry L.

doi:10.2147/ijwr.s70458

Cited by 3 publications

(1 citation statement)

References 26 publications

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“…However, young people seemed to be less traditional and more open to buy a wine produced using oak wood fragments. Another online survey [84] involving Australian wine consumers reached similar conclusions.…”

Section: Oak Wood Chips Vs Barrel 51 Sensory Differences and Consumsupporting

confidence: 56%

Chemistry and Technology of Wine Aging with Oak Chips

Petrozziello¹,

Nardi²,

Asproudi³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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The use of wood chips is a common winemaking practice that has been permitted in Europe since the early 2000s. The use of oak chips, or other wood alternative products, has not always been favorably viewed by both producers and wine consumers. Beyond possible misuse, however, wood chips are a useful tool for the optimal achievement of numerous oenological objectives, including the extraction of certain volatile odor compounds from oak wood chips as well as compounds that will improve wine quality. This chapter deals with the main oenological uses of oak wood chips, the chemical transformations that underlie this practice and the effect of their utilization on wine quality. A final aspect concerns the main compositional and sensory differences between wines aged in barrel and those aged with alternative products, as well as the discriminative analytical methods used for this purpose.

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Section: Oak Wood Chips Vs Barrel 51 Sensory Differences and Consumsupporting

confidence: 56%