Oxygen desorption and oxygen transfer through oak staves and oak stave gaps: an innovative permeameter

Qiu, Yang; Lacampagne, Soizic; Mirabel, Marie; Mietton‐Peuchot, Martine; Ghidossi, Rémy

doi:10.20870/oeno-one.2018.52.1.909

Cited by 9 publications

(8 citation statements)

References 10 publications

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“…On the other hand, the total oxygen concentration desorbed was 5.57 ± 1.25 mg/L for untreated stave, which was significantly lower than HPU. In comparison to results obtained by Qiu et al [39], the O 2 desorption rate for wood barrel during the first month was lower in this case (close to 10 mg/L for a new oak wood [36]). Considering other HPU temperatures (40 • C and 80 • C), the same trend could be observed (results not shown).…”

Section: Oxygen Desorption Of Stavescontrasting

confidence: 41%

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

et al. 2019

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This study aims to investigate the ability of high power ultrasound (HPU) to ensure oak barrel sterilization and wood structure preservation. Optimization was performed in terms of temperature and time and the impact of the HPU process on the porous material was also characterized. In this research, several wood characteristics were considered, such as the specific surface area, hydrophobicity, oxygen desorption and spoilage microorganisms after treatment. The study showed that the microbial stabilization could be obtained with HPU 60 °C/6 min. The results obtained show that microorganisms are impacted up to a depth of 9 mm, with a Brettanomyces bruxellensis population < 1 log CFU/g. The operating parameters used during the HPU treatment can also impact on wood exchange surface and oxygen desorption kinetics indicating that tartrate is removed. Indeed, the total oxygen desorption rate was recovered after HPU treatment, close to a new oak barrel, and thus may indicate that there is no impact on the ultrastructure (vessel, pore size or rays). Finally, wood wettability can also be impacted, depending on the temperature and the duration of exposure.

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Section: Oxygen Desorption Of Stavescontrasting

confidence: 41%

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

et al. 2019

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“…The OTR that is estimated via this method is only the OTR of the wood staves in the barrel, which is the main pathway (up to 75% of the overall OTR) of oxygen entry in French oak barrels [ 14 ]. To calculate the OTR of a barrel, the oxygen that flows between the staves must also be considered [ 13 , 43 , 44 ].…”

Section: Calculationmentioning

confidence: 99%

Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate

2020

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Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. OTR has not been considered in the cooperage industry yet; however, recent studies proposed a nondestructive method for estimating the OTR of barrel staves, but an efficient method to combine these staves to build barrels with a desired OTR is needed to implement it in the industry. This article proposes artificial intelligence methods for selecting staves for the construction of barrel heads or bodies with a desired target OTR. Genetic algorithms were used to implement these methods in consideration of the known OTR of the staves and the geometry of the wine barrels. The proposed methods were evaluated in several scenarios: homogenizing the OTR of the actual constructed barrels, constructing low-OTR and high-OTR barrels based on a preclassification of the staves and implementing the proposed method in real cooperage conditions. The results of these experiments suggest the suitability of the proposed methods for their implementation in a cooperage in order to build controlled OTR barrels.

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“…Depending on the experimental protocol, as well as the measurement system, OTR values can range from 5 to 45 mg/L per year (Frolov-Bagreev and Agabal'iants, 1951;Vivas and Glories, 1997;Kelly and Wollan, 2003;Nevares and del Alamo-Sanza, 2014;del Alamo-Sanza and Nevares, 2014;Prat-García et al, 2020). Nevertheless, it is widely accepted that the oxygen absorbed by wine during maturation in barrels comes from the atmospheric air and from the pores of the oak wood barrel (del Alamo-Sanza and Qiu, 2015;Vivas and Glories, 1997).…”

Section: Introductionmentioning

confidence: 99%

“…Regarding the oxygen intake of wine from the air, the total amount of oxygen transferred through the barrel corresponds to the sum of three potential entry points: the stave, joints and bung. The contribution of the oak staves depends on the permeability coefficient of the wood, and that of the joints on their quality (machining profile) and pressure (number of steel strapping) (Qiu et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…A more recent study (Prat-García et al, 2020) showed oxygen transfers of 11.9 to 22.8 mg/L per year in barrels made out of oak wood staves classified according to image analysis. Furthermore, Qiu et al (2018) found that gaps between staves were an important entry point for oxygen ingress; by measuring oxygen transfer with a permeameter trough stave junction, they concluded that transfer is strongly dependent on the pressure applied between staves, as well as the quality of the contact surface. Indeed, at 20 bar of pressure between staves, they measured a very limited oxygen transfer, in contrast to that measured at 3 bar.…”

Section: Introductionmentioning

confidence: 99%

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Oxygen gas transfer through oak barrels: a macroscopic approach

Junqua

Zeng²,

Pons

2021

OENO One

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The oak barrel maturation step is nowadays strongly rooted in the production of quality wines. Two main physico‑chemical phenomena contribute to the modification and improvement of wine: the solubilisation of volatile and non-volatile wood compounds concomitant with the dissolution of oxygen from the air into the wine. Indeed, wood is a porous material and gas transfer (especially oxygen transfer, expressed as oxygen transfer rate or OTR) through oak barrels, is an intrinsic parameter which ensures wine oxygen supply during maturation. Due to its oenological impact, it has been actively studied over recent decades using several approaches based on the same principle: the monitoring of oxygen in a model wine solution in the barrel. This project aimed at assaying barrel OTR by using a new tool based on the theoretical knowledge of gas transfer through porous materials. An oxygen concentration gradient was created on each side of a barrel kept in an airtight stainless-steel tank. The concentration of the oxygen in the atmosphere around the barrel was monitored in order to quantify oxygen transfer, thus the avoiding common drawbacks of interactions between dissolved oxygen ingress kinetics and the consumption of oxygen in the liquid phase by wood components. This study reports for the first time, the diffusion coefficient of entire oak barrels (Q. sessilis) to be between 10-10 and 10-9 m²/s, and it contributes to increasing knowledge on the complex phenomena driving oxygen ingress during the maturation of wine in barrels kept in cellar conditions. The results highlight the important role of wood moisture content in oxygen transfer, and provides a simple and reliable parameter to monitor it: the weight of the barrel. Following methodology developed by the authors, the OTR of a new oak barrel was found to be 11.4 mg/L per year. Taking into account the oxygen released through the wood pores, a new barrel will contribute 14.4 mg/L per year of oxygen to the wine, of which 46 % in the first three months of aging.

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Oxygen desorption and oxygen transfer through oak staves and oak stave gaps: an innovative permeameter

Cited by 9 publications

References 10 publications

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate

Oxygen gas transfer through oak barrels: a macroscopic approach

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