Researchers develop a method to classify wines aged in barrels vs. wines macerated with chips

An important research group formed by universities from different appellations of origin (DO) together with prestigious research centers have participated in the development of a method that simply shows whether a wine has been aged in barrels for a long time or has been flavored by adding fragments of wood to the wine.

Both practices contribute aromas and woody notes to the wine, but prolonged barrel aging brings substantial differences in complexity, stability, refinement, aromatic and taste maturation in wines in an unequalled way. On the other hand, there remains the question that without proper regulation, it could become a fraud if the wine with a chip is offered as barrel-aged.

The final result of this study is a simple formula that with a high degree of accuracy (90%) allows distinguishing wines macerated in chip from those aged in active barrels. And they show how prolonged aging in oak barrels provides substantial differences in favor of the use of wood chips.

"Food Research" Vol 57 May 2014