10 Facts About Different of Oaks for Barrel Aging

10 Facts About Different of Oaks for Barrel Aging

  1. It makes wine taste smoother and less astringent through the slow ingress of oxygen.
  2. It causes wines to taste creamier due to the metabolic reactions called malolactic fermentation that occur through a suitable environment.
  3. Some flavour compounds from oak include furfural dried fruit featuring burned almond and burnt sugar, guaiacol featuring burn overtones, oak lactone woody featuring dill and coconut tones, eugenol spices featuring cloves and smoke character, vanillian featuring vanilla, and syringaldehyde featuring vanilla-like tones.
  4. The two most popular species of oaks for winemaking are American and European oak
  5. American oak is used for bolder, structured wines like Petite Sirah and Cabernet Sauvignon. It breaks down wood sugar giving caramel, toffee, and brown sugar notes. It is heavy in lactones which give woody and tropical  flavours.
  6. Eurpoean oak is better for lighter wines that require subtly like Pinot Noir and Chardonnay
  7. Hungarian oak has substantial tannin and is rich in eugenols which gives flavours of spice and creates a richer mouthfeel.
  8. Slavonian oak is used in a variety of Italian wines and gives more sweetness and less tannin
  9. French oak tends to have a slightly softer impact, with subtle spice. Generally tighter grained, except for Limousin, French oak will impart smooth but substantial tannin.
  10. Japanese oak is associated with incense, citrus, coconut and sandalwood.



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