How does maturation vessel influence wine quality? A critical literature review

Wine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic before bottling. This is a key period during the wine’s evolution, with changes physicochemical sensory characteristics, especially colour, aroma, flavour mouthfeel. Traditionally, oak barrels have been main vessel choice for period. However, due to new technology increasing consumer interest, winemakers are now using different which vary material, shape size mature their wines. Despite this gain popularity, there questions remaining regarding how exactly variations physical parameters affect quality maturation. review summarises size, influence quality, specifically oxygen permeation, thermal conductivity, release exogenous compounds. Overall, material significant over transfer rate vessel, associated aroma mouthfeel, occur ingress. Maturation may be conceptually viewed on scale ‘inertness’, more inert vessels, such as stainless-steel tanks, generally having higher lower less compounds, opposite true active barrels. Finally, points out gaps literature lees-wine interaction. aims lay paths future research needed shed light affects quality.