WINE AGING AND THE SCIENCE OF BARRELS: A STUDY ON THE USE OF OREGON OAK AS AN ALTERNATIVE TO IMPORTED OAK IN AGING PORTLAND WINES AND ITS IMPACT ON FLAVOR DEVELOPMENT

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DOI:

https://doi.org/10.30888/2663-5712.2025-29-02-054

Keywords:

oregon oak, wine aging, organoleptic properties, sustainable development, winemaking

Abstract

The article examines the use of Oregon oak as an alternative to imported oak in aging Portland wines and its impact on flavor development. The study aims to establish the relationship between the properties of Oregon oak wood and the quality and organolep

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References

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Eller, M., Luís Menezes de Almeida, E., Campos, L., & Montoya, S. (2024). Wild wines: The state of art. https://doi.org/10.1007/978-3-031-72000-0_13

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Mosedale, J., Mosedale, J., Puech, J.-L., & Feuillat, F. (1999). The influence on wine flavor of the oak species and natural variation of heartwood components. American Journal of Enology and Viticulture, 50(4), 503–512. https://doi.org/10.5344/ajev.1999.50.4.503

Parker, T. (2023). Best 10 wineries in Portland OR: A guide to the top vineyards in the city. TravelEnvoy. URL: https://www.travelenvoy.com/best-wineries-portland-or/

Stewart, D. (2024). Beyond Quercus Alba: Distillers eye other American oaks for novel flavor. Spirits & Distilling. URL: https://spiritsanddistilling.com/beyond-quercus-alba/

Travel Portland. (2024). Wine of Portland. URL: https://www.travelportland.com/culture/wine/

Yoncheva, T., Stoyanov, N., & Dimitrov, D. (2024). Influence of oak wood on the chemical and organoleptic profile of white wines. Food Science and Applied Biotechnology, 7(1), 79. https://doi.org/10.30721/fsab2024.v7.i1.315

Published

2025-01-30

How to Cite

Корчевська, Ю. (2025). WINE AGING AND THE SCIENCE OF BARRELS: A STUDY ON THE USE OF OREGON OAK AS AN ALTERNATIVE TO IMPORTED OAK IN AGING PORTLAND WINES AND ITS IMPACT ON FLAVOR DEVELOPMENT. SWorldJournal, 2(29-02), 3–12. https://doi.org/10.30888/2663-5712.2025-29-02-054

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Articles