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23 ott 2016

The aim of this work was to evaluate the effect on wine of dry ice blasting, used for the regenera-tion treatment of barriques, from a microbiological, chemi-cal and sensory point of view.

During ageing in wood, wine and spirits undergo several physical–chemical modifications resulting in considerable evolution of their composition, colour, stability and sen-sory properties. The quantity of volatile compounds that are potentially extractable is influenced by the rate of release of these compounds from the wood and the contact between wine and wood.

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  • Domenica 23 Ottobre 2016