Oak Barrel Provenance Alters Wine Chemistry | June 1, 2009 Issue - Vol. 87 Issue 22 | Chemical & Engineering News
Volume 87 Issue 22 | p. 27 | Concentrates
Issue Date: June 1, 2009

Oak Barrel Provenance Alters Wine Chemistry

Geographic traits in barrel woods shape wine's complexity
Department: Science & Technology
Keywords: Wine, Oak Barrels, quercetin

A glass of wine's molecular profile is fine-tuned by variables as widespread as the weather during the grape growing season or the yeast strain that fermented the sugars into ethanol. Now, researchers report that the geographical provenance of oak trees used to make the barrels that hold the fermenting fluid can also leave a lasting imprint on wine's chemistry (Proc. Nat. Acad. Sci. USA, DOI: 10.1073/pnas.0901100106). A team led by physical chemist Régis . . .

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