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Wine Taints From Oak.pdf

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Preview of Wine Taints from Oak
🔗 Source: awri.com.au
📊 Size: 277 KB
📄 Pages: 2 pages
⬇️ Downloads: 52

Summary

Taints from oak barrels or other oak products are described as 'plastic-like/antiseptic' or 'musty', 'mouldy' or 'dank', caused by chlorophenol compounds or chloro- and/or bromoanisoles. TCA can taint oak barrels, not just cork, and was first identified as a source of taint in oak barrels in the late 1980s. Oak can become tainted through chlorophenolic wood preservatives, chemical spillage, aerial contamination, or microbial growth. To avoid taints, winemakers should inspect new barrels for off-odours, test oak shavings, and avoid using hypochlorite solutions.

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Description

Taints from oak barrels or other oak products are described as 'plastic-like/antiseptic' or 'musty', 'mouldy' or 'dank', caused by chlorophenol compounds or...

Technical Information

  • File Format: PDF
  • File Size: 277 KB
  • Pages: 2
  • Language: EN
  • Total Downloads: 52
  • Last Updated: 3 weeks ago

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