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Oxygen desorption and oxygen transfer through oak staves and oak stave gaps: an innovative permeameter

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Remy
IDREF: 077398858
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorQIU, Yang
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLACAMPAGNE, Soizic
dc.contributor.authorMIRABEL, Marie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRENOUF, Vincent
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIETTON-PEUCHOT, Martine
dc.date.accessioned2020-09-02T08:15:30Z
dc.date.available2020-09-02T08:15:30Z
dc.date.issued2018
dc.identifier.issn2494-1271en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10756
dc.description.abstractEnDuring wine aging, several complex phenomena take place in barrels according to oak’s intrinsic physical properties. This research aims to better understand oxygen desorption and oxygen transfer phenomena through oak staves and especially through stave gaps in order to reevaluate the importance of barrel-making in barrel’s oxygen supply. Experimentation was based on the development of an innovative permeameter. With this permeameter, we could estimate gas transfer through oak staves and between oak stave gaps. With a specially developed tightening system, the existing pressure at stave gaps in a barrel could be reproduced on a laboratory scale in order to estimate its influence on oxygen transfer efficiency. Results proved that oxygen transfer through intact oak wood is limited; the main oxygen transfer takes place (i) through weak zones caused by fragile contact between staves and (ii) with low pressure between two staves (mainly in the middle of the side pieces). So, it is identified that oxygen transfer through stave gaps is largely impacted by applied pressure and by contact conditions on the surfaces of adjacent staves. This research also proves that oxygen desorption plays an important part in total oxygen ingress. These results confirm that the barrel-making process has a strong impact on a barrel’s oxygen supply during the aging process.
dc.language.isoENen_US
dc.subjectVieillissement vin
dc.subjectÉlevage en fût
dc.subjectFût de chêne
dc.subjectPermeamètre
dc.subjectDésorption
dc.subjectTransfert d'oxygène
dc.subject.enOxygen Transfer
dc.subject.enDesorption
dc.subject.enBarrel
dc.subject.enPermeameter
dc.title.enOxygen desorption and oxygen transfer through oak staves and oak stave gaps: an innovative permeameter
dc.typeArticle de revueen_US
dc.identifier.doihttps://doi.org/10.20870/oeno-one.2018.52.1.909en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOENO Oneen_US
bordeaux.page1-14en_US
bordeaux.volume52en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=OENO%20One&rft.date=2018&rft.volume=52&rft.issue=1&rft.spage=1-14&rft.epage=1-14&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=GHIDOSSI,%20Remy&QIU,%20Yang&LACAMPAGNE,%20Soizic&MIRABEL,%20Marie&RENOUF,%20Vincent&rft.genre=article


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