International Symposium on Oak in Winemaking (1999)

Table of Contents

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

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

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

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

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

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

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

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

Cooper vs. Forests: Which Is More Important?
Nick Goldschmidt
537-538

A Version of the Invention of Barrels and Barrel Alternatives
Cal Dennison
539-540

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

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