Barrel reclamation: everything that's old can be new again
نویسندگان
چکیده
During barrel maturation, the volatile compounds extracted from oak wood can contribute to a wine’s overall aroma and flavour, enhancing its character and complexity. However, barrels have a finite pool of extractable material and the amounts of oak derived volatile compounds available for extraction diminish over time. As a consequence, barrels are typically decommissioned after five to six years. This study investigated whether or not decommissioned barrels represent a previously untapped source of high quality oak that can be ‘reclaimed’ for use in wine maturation. • Decommissioned French and American oak barrels were ‘reclaimed’ to produce oak battens from the unused portion of oak wood. • Oak extracts were prepared from toasted reclaimed oak battens and analysed by gas chromatographymass spectrometry to determine the concentrations of important oak volatiles. • The levels of cisand trans-oak lactone, guaiacol, 4-methylguaiacol, vanillin and eugenol present in reclaimed oak were similar to that of new oak, demonstrating its suitability for wine maturation.
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