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The entry of atmospheric oxygen into wine barrels is a desirable characteristic of the wine aging process. The oxygen transfer rate regulates changes in wine affecting aging rates because some barrels may undergo a greater wine oxygenation. This study measured the transfer rate and oxygen distribution within a barrel. The analysis confirmed the presence of a dissolved oxygen concentration gradient in the liquid, with greater concentrations near the bung. The study of the transfer rate of oxygen over time, in 12 barrels of different types, showed that wetting wood reduces oxygen diffusion and the oxygen transfer rate (OTR). These results are the first to determine the kinetics of oxygen entry into wine barrels and can be used to quantify the annual rate of oxygen entry into wine barrels.

Changes in phenolic compounds and colour related parameters of a red wine, Cigales Appellation of Origin, were monitored during its ageing in oak barrels and with added oak chips. Results were statistically analysed by multifactor analysis of variance and discriminant analysis. The wine aged in contact with oak chips underwent a quicker ageing, their loss of anthocyanins was also faster and suffered a higher number of polymerisations than the wine aged in barrels. Red wine colour changed during ageing due to the contribution of yellowish pigment compounds, which differed depending on how the oxidative ageing took place, and by the increasing stability of the blue co-pigments. The discriminant analysis showed that samples of the same source wine aged in barrels and with oak chips tended to be grouped together according to ageing system.

Site climate conditions were related to the accumulation of certain wine volatile compounds. This information may be useful for devising new Carignan noir vineyard management strategies when aiming to improve wine quality or adjust site selection approaches to maximize grape/wine volatile composition according to wine style. © 2018 Society of Chemical Industry.

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