Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
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DOI: 10.1016/j.foodchem.2018.11.049
Abstract: Malolactic fermentation (MLF) and oak barrels aging are two oenological processes which modify wine composition and sensory characteristics. The effect of MLF-container (stainless steel tanks, barrels) and barrel toasting (T1, T2, T3) on ellagitannin concentration,… read more here.
Keywords: impact; character; malolactic fermentation; use oak ... See more keywords