Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour

Oxygen is an important factor for the quality of wine aged in barrels. The development a tool to classify wood by its oxygen transmission rate (OTR) has made it possible use same batch make barrels that oxygenate twice as much others. Therefore, aim this study was evaluate phenolic composition and colour red twelve months with low (LOTR) high (HOTR). results showed evolves differently different oxygenation rates. Wines received lower had higher polymeric pigment total phenol content were more polymerized. In these wines, release molecular weight compounds faster than case those HOTR However, wines from maintained level anthocyanins tannic character. LOTR intensity due increased formation new pigments. These will maintain their better