a Analytical Chemistry, Universidad de Valladolid Escuela Tecnica Superior de Ingenierias Agrarias , Palencia , Spain.
b Agricultural and Forestry Engineering , Universidad de Valladolid Escuela Tecnica Superior de Ingenierias Agrarias , Palencia , Spain.
Crit Rev Food Sci Nutr. 2018;58(16):2711-2726. doi: 10.1080/10408398.2017.1330250. Epub 2017 Sep 6.
We review the role of the oak barrel as an active vessel for wine maturation. We present a historical background to highlight that previously established aspects of processes occurring with wine inside the oak barrel are still without confirmation. We argue that recently published new findings on the topic are determining factors in defining the manner in which the oak barrel works with wine. Several studies have been published reviewing how the wine barrel functions as an active vessel that releases chemical compounds into the wine, improving its physical, chemical, and sensory properties. Nevertheless, there are hardly any studies that describe how a wine barrel functions as an active vessel. The present review details the main factors affecting the gas exchange capacity of the barrel, such as the pressure drop generated within the barrel, the formation of a headspace, the effect of wood anatomy, the different oxygen entry routes, the role of wood moisture content and soluble ellagitannins, and the effect of barrel toasting on cooperage. Finally, a hypothesis is proposed regarding the function of the barrel as an active vessel, which determines the manner in which it interacts with the wine that it contains during aging.
我们回顾了橡木桶作为葡萄酒成熟的活性容器的作用。我们提供了一个历史背景，以强调以前在橡木桶中发生的与葡萄酒相关的过程的既定方面仍然没有得到证实。我们认为，最近发表的关于这一主题的新发现是定义橡木桶与葡萄酒相互作用方式的决定因素。已经发表了几项研究来综述葡萄酒桶如何作为一个活性容器，将化合物释放到葡萄酒中，从而改善其物理、化学和感官特性。然而，几乎没有研究描述葡萄酒桶如何作为一个活性容器发挥作用。本综述详细介绍了影响桶气体交换能力的主要因素，如桶内产生的压降、形成的顶空、木材解剖结构的影响、不同的氧气进入途径、木材水分含量和可溶鞣花单宁的作用，以及桶烘烤对制桶的影响。最后，提出了一个关于桶作为活性容器的功能的假设，这决定了它在老化过程中与所包含的葡萄酒相互作用的方式。
