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December 2012
UC Davis Examines Oak Management and Wine Sensory Issues
Oak toasting is considered more important than forest or grain tightness.
by Roger Lansing
Contrary to winemaker perceptions, oak forest sources and wood grain tightness may not be significant factors in oak barrel quality and its impact on wine aroma and flavor. Based on research and information presented at a recent seminar hosted by the UC Davis (UCD) Department of Viticulture and Enology (DVE), oak toasting, wood seasoning time (air drying) prior to coopering and the quality control practices of individual coopers are more important factors in oak quality and its influence on wine...
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