Oak users have their say on effectively ageing wine

摘要

In the last issue of the Wine Industry Journal we examined the pros and cons of using micro-oxygenation to deliver oxygen to ageing wine in barrels. Some of the findings from our contributing writers' study showed that while micro-oxygenation is indeed a more cost-effective means of managing oxygen in ageing wine, it may not be able to replicate the intrinsic characters offered by oak barrels. In this feature, the Wine Industry Journal asked several successful winemakers and oak product suppliers for their comments on effective oak use and whether the use of barrels for ageing wine can be replaced by alternative methods.