Taste of wood: locut. The barrel is a source of bacteria development. After several years of use, the old contaminated wood in contact
with wine, promotes the development of acetic bacteria. They lead to the formation of volatile acidity and ethyl acidity or molds
able to communicate bad tastes to wine.
If the purpose of the wood is to blend and enrich the wine like a condiment, it also risks crushing too many small wines with its aromas ...
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