• » Maturation and Oak
  • » Reactivation of basic functionalities of oak barrels through regeneration

Reactivation of basic functionalities of oak barrels through regeneration

María del Alamo Sanza, Grupo UVaMOX – Universidad de Valladolid; Antonio Palacios García, Laboratorios Excell Ibérica, Spain

Reactivation of basic functionalities of oak barrels through regeneration

The ageing of wines in barrels is a complex process in which oxygen participates actively defining the final characteristics of the wines.

During the ageing of wines in barrels different phenomena occur within the barrels which are defined by the impregnation of wood with wine, this is what causes the usual losses during the whole process, and also different processes such as the precipitation of colouring matter, the tartaric stabilization and precipitation or the interaction wood-wine with the subsequent incorporation of components of the wood to wine and vice versa.

All this causes changes in the exchange surface of wine-wood that supposes a slow and constant depletion of the initial properties of the barrel, among which the capacity of the barrel to yield aromas and to allow the entrance of oxygen towards the wine that ages.

The method of barrel regeneration described in these videos is a method designed to recover the characteristics of the used barrels, using a minimally invasive technology.

Antonio Palacios during his talk in the occasion of Enoforum, presents the conclusion of an industrial study on the aromatic and sensory effects in a batch of French and American barrels of different regenerated ages.

Finally, María del Alamo Sanza explains the results of a study carried out in order to evaluate the effect of the wood regeneration process on the reactivation of the oxygen transfer rate of the barrels.

The reports reproduced in these films were presented at the 11th edition of Enoforum (Zaragoza, 31 May-1 June 2018) within the module organized in cooperation with Barena

Published on 02/16/2019
Item available in spagnolo
    • Reactivation of aromatic functions in oak barrels through wood regeneration
    • fjrigjwwe9r1video:descrizione
      Antonio Palacios García, Laboratorios Excell Ibérica
    • Reactivation of oxygen transfer rate of oak wood from used barrels through regeneration
    • fjrigjwwe9r1video:descrizione
      María del Alamo Sanza, Grupo UVaMOX – Universidad de Valladolid
Related sheets
    <i>Botrytis</i> and gluconic acid
    Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
    Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
    Published on:08/01/2022
    Viticulture and enology updating and training on-demand: subscribe now!
    Discover all the benefits of Infowine Premium subscription for only € 60 /year
    Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
    Price:60 €(Tax included)
    Published on:09/06/2016
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
    Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
    Published on:09/06/2021
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
    VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms. 
    Published on:10/10/2018
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,34375