In-situ monitoring of wine volume, barrel mass, ullage pressure and dissolved oxygen for a better understanding of wine-barrel-cellar interactions

The process of aging wine in oak barrels causes various mechanisms that modify wine quality. This study is devoted to understanding the gas and wine transfers that occur through the barrels depending on ambient conditions. Four barrels were instrumented in a cellar to monitor the liquid's heigh...

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Veröffentlicht in:	Journal of food engineering 2021-02, Vol.291, p.110233, Article 110233
Hauptverfasser:	Roussey, Claire, Colin, Julien, Teissier du Cros, Rémi, Casalinho, Joel, Perré, Patrick
Format:	Artikel
Sprache:	eng
Schlagworte:	Air percolation Dissolved oxygen Life Sciences Oak barrels Simultaneous transfer Wine aging Wine transfer
Online-Zugang:	Volltext
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