The use of different types of wood for the manufacture of barrels for the maturing of wines has been used since the 5 th century BC. Wood has several physical and chemical properties that allow gas exchange between the external environment and the wine while conferring typical aromas to the species used. Spirits such as whiskies, cognacs, armagnacs, grappas and others are matured in wooden barrels giving aroma and color to theircoveted nectars.
Fuchsmann P., Tena Stern M., Petignat-Keller S., Inderbitzin J., Bertogliati M., Cléroux M., Bach B.
Robinia pseudoacacia (Black Locust): An Invasive Species with Unsuspected Potential in Grappa Ageing.
Chimia, 76, (5), 2022, 476.
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ISSN Print: 0009-4293
ISSN Online: 0009-4293
Digital Object Identifier (DOI): https://doi.org/10.2533/chimia.2022.476
ID pubblicazione (Codice web): 49370 Inviare via e-mail
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