Recent Advances in the Evaluation of the Oxygen Transfer Rate in Oak Barrels

Abstract

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.

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

“…In addition, oxidation reactions involving these compounds and those of the distillate are of paramount importance [25][26][27][28][29]. They are triggered by the slow and continuous diffusion of oxygen through the space between staves and through the wood [30][31][32].…”

Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves

“…According to Avakiants (), the oxygen is a core element in chemical mechanisms that occur during ageing, which involve relevant compounds from the sensory point of view, such as phenolic compounds and furanic derivatives (Hernández‐Orte et al ., ; Madrera et al ., ). As there was a continuous and slow diffusion of oxygen into the wooden barrel through the space between staves and through the wood (del Alamo‐Sanza & Nevares, ) that did not occur in stainless steel tanks during ageing (even with macro‐oxygenation), lower level of dissolved oxygen found in the brandy aged in wooden barrels (Table ) suggested higher consumption in this case (Nevares et al ., ). Higher consumption of oxygen in this brandy should have been related to a more intense extraction of wood‐derived compounds, which already involves some oxidation (Canas et al ., ).…”

The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

“…Maturation of red wines usually lasts longer than 6 months and is traditionally carried out in barrels, which enables the transformation of phenolic compounds of wine as a result of the effect of oxygen penetrating the oak staves, as well as the extraction of wood compounds, including ellagotanins in amounts above 250 mg/L [48,50,51]. An alternative and much cheaper solution is microoxidation, consisting of controlled oxygenation of wines (2-9 mg O 2 /L/month), although, according to [52], a suitable dose of oxygen for the microoxidation of red wines is as much as 15 mL/L/month.…”

“…Pink pigments could be also probably derived from 2-S-glutathionyl-caftaric acid, formed as a result of the reaction of glutathione with oquinones (produced through the enzymatic oxidation of the caffeoylacetic acid and p-coumaric acid). Further aging of such a wine in bottles causes its final browning [50].…”