Fragmentos de madeira de carvalho no estágio de vinhos tintos

the ageing in oak wood barrels is considered essential for quality red wine production. however, because it is an onerous task, alternative technologies of wood utilization have been developed, one of which is the addition of oak wood chips to wine. having as a main objective to evaluate the effects of this technology during red wine ageing, industrial-scale experiments were carried out with commercial oak wood chips with different characteristics, namely the form and the botanical species. the obtained results permitted to verify that the chips characteristics led to the production of different wines, nevertheless, the characteristics of the initial wine were decisive for its respective discrimination.