Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review
Wood is one of the most highly valued materials in enology since the chemical composition and Crop Tee sensorial properties of wine change significantly when in contact with it.The need for wood in cooperage and the concern of enologists in their search for new materials to endow their wines with a special personality has generated interest in the