Benchmarking Spectroscopic Techniques Combined with Machine Learning to Study Oak Barrels for Wine Ageing

Benchmarking Spectroscopic Techniques Combined with Machine Learning to Study Oak Barrels for Wine Ageing

Due to its physical, chemical, and structural properties, oakwood is widely used in the production of barrels for wine ageing. When in contact with the wine, oak continuously releases aromatic compounds such as lignin, tannin, and cellulose to the liquid. Due to the release process, oak loses its ch...

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Bibliographic Details
Main Authors: Tatevik Chalyan, Indy Magnus, Maria Konstantaki, Stavros Pissadakis, Zacharias Diamantakis, Hugo Thienpont, Heidi Ottevaere
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Biosensors
Subjects:
wine ageing
oak barrel
lignin
tannin
Raman spectroscopy
fluorescence spectroscopy
Online Access:https://www.mdpi.com/2079-6374/12/4/227

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