w i n e MAKIN G
Third function — Physical
properties of oak allow certain
reactions to occur
Composition of oak
Hemicellulose
25%
Lignin
25%
15–25%
Lignin
23–32%
Hemicellulose
38–50%
Cellulose
Barrels are good in that they stabilize
and protect the wine in them. Indeed, oak
vessels limit variations in temperature as
their temperature conductivity is more
than 100 times less than stainless steel.
Because barrels are small vessels, they
allow certain colloidal reactions to occur.
Among these reactions, the precipitation
of unstable compounds allows the clarification of the wine. It is also possible to do
élevage (the ageing on lees known as
reductive ageing), which gives the wine
some body and sweetness.
Conclusion
Extractable components:
• ~10% phenolic compounds (tannins, phenols, coumarins, etc.)
• 1–5% other components: minerals, terpenes, aromatic compounds, etc.
Cellulose
40%
This composition depends on quality factors and selection of the trees, and will be
modified by the different cooperage processes.
Figure II: Adding oak compounds to wine.
Synchronizing
Wine with Wood
The main benefits of ageing (élevage of)
wine in a barrel are:
•Improves the wine's stability,
•Deepens the color of the wine,
•Gives the wine more balance,
•Contributes to the taste of the wine,
•Helps the body become fatter, and
•Adds to the flavor of the wine.
All these different parameters determine a great part of wine quality, making
barrels a crucial tool for winemaking and
contributing to wine style. PWV
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