Contents

J.L. Puech, F. Feuillat, and J.R. Mosedale
The Tannins of Oak Heartwood: Structure, Properties, and Their Influence on Wine Flavor
469-478

Pascal Chatonnet
Discrimination and Control of Toasting Intensity and Quality of Oak Wood Barrels
479-494

Michael D. Hale, Katherine McCafferty, Ed Larmie, Jennifer Newton, and James S. Swan
The Influence of Oak Seasoning and Toasting Parameters on the Composition and Quality of Wine
495-502

J.R. Mosedale, J.L. Puech, and F. Feuillat
The Influence on Wine Flavor of the Oak Species and Natural Variation of Heartwood Components
503-512

F. Feuillat, R. Keller, F. Sauvageot, and J.L. Puech
Characterization of French Oak Cooperage (Quercus robur L., Quercus petraea Liebl.). Research of the Study Group on Barrel-Aging Burgundy Wines
513-518

Lucio Matricardi and Andrew L. Waterhouse
Influence of Toasting Technique on Color and Ellagitannins of Oak Wood in Barrel Making
519-526

Barbara Lindblom and Cera Barrel Committee
CERA Barrel Committee Tasting Protocol
527-533

Evelyn Heraty, Amanda McCord, Lise Skaanild, and Margaret Davenport
The Evaluation of Alternative Oak Enhancements to Extend Barrel Life
534-536

Nick Goldschmidt
Cooper vs. Forests: Which Is More Important?
537-538
 
Cal Dennison
A Version of the Invention of Barrels and Barrel Alternatives
539-540

Tom Stutz, Sean Lin, and Ian Herdman
Barrel Renewal Systems—A User’s Perspective
541-543

Abstracts of The International Symposium on Oak in Wine Poster Presentations
544-546