A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels

Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study, using the GC/MS method, the aroma profiles of two consecutive vintages of Cabernet Sauvignon wine and samples aged for 12 months in different vessels were determined. Besides the stainless steel tanks, Excellence barrels with medium, medium...