Our work pubished in Australia!!!
“Researchers from Spain measured the oxygen transfer rate and the distribution of oxygen within barrels, becoming what is believed to be the first to determine the kinetics of oxygen entry Into wine barrels. The results will be able to be used to quantify the annual rate of oxygen entry Into wine barrels during the ageing process and showed that American oak barrels resulted In greater oxygen doses than their French equivalents”.
This work is a summary of the already published article in the JAFC as we reported previously and has been included in the Wine & Viticulture Journal, Volume 30 Issue 4 (Jul/Aug 2015)
