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The effect of origin and toast level on important aroma contributors in white oakwood
Thesis (M. Sc. Agric.) -- University of Stellenbosch, 1990.
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| Format: | Thesis |
| Language: | en_ZA |
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Stellenbosch : Stellenbosch University
2012
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| _version_ | 1867614086970212352 |
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| access_status_str | Open Access |
| author | Case, Marianne Alison |
| author2 | Van Wyk, C. J. |
| author_browse | Case, Marianne Alison Van Wyk, C. J. |
| author_facet | Van Wyk, C. J. Case, Marianne Alison |
| author_sort | Case, Marianne Alison |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (M. Sc. Agric.) -- University of Stellenbosch, 1990. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/69012 |
| institution | Stellenbosch University (South Africa) |
| language | en_ZA |
| last_indexed | 2026-06-10T12:46:27.621Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/69012 The effect of origin and toast level on important aroma contributors in white oakwood Case, Marianne Alison Van Wyk, C. J. Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture & Oenology & Institute for Wine Biotechnology. Coopers and cooperage Wine and wine making -- Equipment and supplies White oak Barrels Dissertations -- Agriculture Thesis (M. Sc. Agric.) -- University of Stellenbosch, 1990. Many of the world's better wines owe part of their complexity, character and quality to maturation in white oakwood barrels. To a large extent, this character and complexity is derived from aroma compounds extracted from the wood into the wine. The degree of success which can be attained with oakwood maturation of wine is dependent on a number of generally recognised factors. These include the size of the barrel, or more specifically, the surface to volume ratio of wood to wine, the condition of the barrel with respect to soundness, cleanliness, previous usage and age, the source of oakwood (including France, other European countries, and North America) and the pretreatment of the barrel at the cooperage. Masters 2012-08-27T12:26:52Z 2012-08-27T12:26:52Z 1990 Thesis http://hdl.handle.net/10019.1/69012 en_ZA Stellenbosch University 200 pages : ill. application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Coopers and cooperage Wine and wine making -- Equipment and supplies White oak Barrels Dissertations -- Agriculture Case, Marianne Alison The effect of origin and toast level on important aroma contributors in white oakwood |
| title | The effect of origin and toast level on important aroma contributors in white oakwood |
| title_full | The effect of origin and toast level on important aroma contributors in white oakwood |
| title_fullStr | The effect of origin and toast level on important aroma contributors in white oakwood |
| title_full_unstemmed | The effect of origin and toast level on important aroma contributors in white oakwood |
| title_short | The effect of origin and toast level on important aroma contributors in white oakwood |
| title_sort | effect of origin and toast level on important aroma contributors in white oakwood |
| topic | Coopers and cooperage Wine and wine making -- Equipment and supplies White oak Barrels Dissertations -- Agriculture |
| url | http://hdl.handle.net/10019.1/69012 |
| work_keys_str_mv | AT casemariannealison theeffectoforiginandtoastlevelonimportantaromacontributorsinwhiteoakwood AT casemariannealison effectoforiginandtoastlevelonimportantaromacontributorsinwhiteoakwood |