Del Alamo-Sanza María, Cárcel Luis Miguel, Nevares Ignacio
Departamento de Química Analítica and ‡Departamento de Ingeniería Agrícola y Forestal, UVaMOX-Universidad de Valladolid , Avda de Madrid 50, 34001 Palencia, Spain.
J Agric Food Chem. 2017 Jan 25;65(3):648-655. doi: 10.1021/acs.jafc.6b05188. Epub 2017 Jan 12.
The oxygen that wine receives while aged in barrels is of interest because it defines the reactions that occur during aging and, therefore, the final properties of the wine. This study is intended to make up for the lack of information concerning the oxygen permeability of eight different woods of Quercus alba L. and Quercus petraea (Matt.) Liebl. commonly used. In addition, it shows how oxygen transfer evolves with the liquid contact time during testing under similar aging conditions to those in wine barrels. French oak woods permitted a higher oxygenation rate than American ones in all cases. A decrease in the oxygen entry caused by impregnation of the wood during the process was observed in all of the species studied. This process is determined by the thickness of the flooded wood layer containing free water, although differently in the two species, possibly due to the anatomical structure and the logging process for each.
葡萄酒在橡木桶中陈酿时所接触的氧气备受关注，因为它决定了陈酿过程中发生的反应，进而决定了葡萄酒的最终品质。本研究旨在弥补关于常用的八种不同白栎木和岩栎木氧气渗透性信息的不足。此外，本研究还展示了在与葡萄酒桶中类似的陈酿条件下进行测试时，氧气传递如何随液体接触时间而变化。在所有情况下，法国橡木的氧化速率都高于美国橡木。在所研究的所有树种中，都观察到了在处理过程中木材浸渍导致氧气进入量减少的情况。这个过程由含有自由水的被水淹没木材层的厚度决定，尽管两种树种的情况有所不同，这可能是由于各自的解剖结构和采伐过程所致。
