Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level

This study investigated and addressed the harm caused by high ethanol levels (above 16 % vol) to the quality of industrial Cabernet Sauvignon wines through aging in oak barrels with three types of wood grains and three toasting levels. Our findings demonstrated that differences in chemical indexes b...

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Detalhes bibliográficos

Principais autores:	Yu Chen, Xingmeng Lei, Tianyuan Zhang, Hulin Chen, Lisa Tang, Yi Shang, Zhen Huang, Yuyang Song, Yi Qin, Dongqing Ye, Yanlin Liu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-04-01
coleção:	Food Chemistry: X
Assuntos:	High-ethanol wine Oak barrel aging Wood grain Toasting level Oak-unrelated volatile
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157525002913
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