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The book delves into the significance of oak in the fermentation and maturation of alcoholic beverages, highlighting its unique properties for barrel construction. It examines the crucial role of oak lactone, particularly its cis- and trans-isomers, in influencing the aroma and flavor of wines and spirits. The text explores the formation of oak lactone from glycosidic precursors during cooperage and maturation, discusses the sensory effects of cis-oak lactone, and critiques the use of oak chips as substitutes for traditional barrels.
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Oak Lactone Formation in Wine and Spirits, Kerry Wilkinson
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- Pubblicato
- 2010
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