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13. Aging RedWines in Vat and Barrel: Phenomena Occurring During Aging

  1. P. Ribéreau-Gayon Faculty of Enology1,
  2. Y. Glories Faculty of Enology1,
  3. A. Maujean2,
  4. D. Dubourdieu Faculty of Enology1

Published Online: 9 JUN 2006

DOI: 10.1002/0470010398.ch13

Book Title

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2006) Aging RedWines in Vat and Barrel: Phenomena Occurring During Aging , in Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010398.ch13

Author Information

  1. 1

    Victor Segalen University of Bordeaux II, France

  2. 2

    Laboratory of Enology, University of Reims-Champagne-Ardennes, France

Publication History

  1. Published Online: 9 JUN 2006
  2. Published Print: 24 MAR 2006

ISBN Information

Print ISBN: 9780470010372

Online ISBN: 9780470010396

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CHAPTER TOOLS

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Keywords:

  • oxidation–reduction phenomena;
  • oxidation–reduction potential;
  • bottle aging red wines;
  • winemaking practices;
  • barrel aging red wines;
  • constraints and risks of barrel aging;
  • impact of aerating wine

Summary

This chapter contains sections titled:

  • Oxidation-reduction phenomena

  • Oxidation-reduction potential

  • Influence of various factors on the oxidation-reduction potential

  • Development of the phenolic characteristics of red wines (color and flavor) during aging

  • Bottle aging red wines

  • Winemaking practices

  • Barrel aging red wines

  • Effect of the type of barrel on the development of red wine

  • Constraints and risks of barrel aging

  • References

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