The use of wooden casks or steel tanks for Chardonnay influences its fermentative aroma
Thursday, April 30, 2009 - 09:22
in Psychology & Sociology
After analysing different points of the process of the transformation of grape juice to wine, Ms Ana González Marco concluded that the type of container (wooden cask or steel tank) employed notably influences the fermentative aroma of Chardonnay wine, and that oak cask-fermented wines have, in general, a greater concentration of superior alcohols and esters of medium-sized chains of fatty acids.