Wood Influence: Wine-making techniques

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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Up to this point our concerns have been with direct flavour effects from the wood, but equally important are the indirect or secondary flavour effects that are more the result of the wooden tank’s or barrel’s environment. For more details, see cask ageing and barrel maturation respectively. White wines fermented in barrel may be changed enormously in character. For more details, see barrel fermentation.