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The influence of oak seasoning and toasting parameters on the composition and quality of wine



The influence of oak seasoning and toasting parameters on the composition and quality of wine



American Journal of Enology and Viticulture 50(4): 495-502



During toasting of American oak (Quercus alba) for wine maturation, the extent of thermal breakdown of the major constituents became greater as seasoning time increased, even though the temperature of the wood was lower during toasting. Under the same toasting conditions, the temperature difference between staves that had been seasoned for 24 months compared with kiln-dried material was nearly 20 degrees C after toasting.

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