Are Chips a Good, Cheap Option?
How container type, chip shape and contact time affect the amount of oak compounds released into the wine.
Apr 2009 Issue of Wine Business Monthly
Editor's Note: This article is part of a semi-regular series of research briefs sponsored by the Department of Viticulture and Enology at UC Davis. For more summaries of research sponsored by UC Davis Department of Viticulture and Enology, see http://wineserver.ucdavis.edu/trellissummary_categories.php. If you are a winemakerconcerned with the price of new barrels, you have probably wondered what type of wood provides the best oak aroma for ...
» Article access restricted to registered members of winebusiness.com/