Aromas of wood: locut. During barrel aging, there are many interactions between wood and wine. One of them is the migration to the wine of aromatic molecules characteristic of the woody taste.
This woodiness varies according to the type of barrel, and to a lesser extent according to the profile of the wine. Its quality is an essential factor in tasting a wine worked (aged) in wood.
Aging in oak barrels produces 3 main effects on the wine...
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