Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level

This study investigated and addressed the harm caused by high ethanol levels (above 16 % vol) to the quality of industrial Cabernet Sauvignon wines through aging in oak barrels with three types of wood grains and three toasting levels. Our findings demonstrated that differences in chemical indexes b...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Yu Chen, Xingmeng Lei, Tianyuan Zhang, Hulin Chen, Lisa Tang, Yi Shang, Zhen Huang, Yuyang Song, Yi Qin, Dongqing Ye, Yanlin Liu
Format:	Article
Language:	English
Published:	Elsevier 2025-04-01
Subjects:	High-ethanol wine Oak barrel aging Wood grain Toasting level Oak-unrelated volatile
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525002913