La barrica de roble como recipiente activo. Una revisión crítica de los conocimientos pasados y presentes

Laburpena

This paper reviews the role of the oak barrel as an active vessel for wine maturation. References are presented highlighting previously established aspects of the processes that take place in the barrel and that have not yet been demonstrated. The new findings recently published are determinant to propose how the barrel works when it ages the wine. In this review we detail the main factors that affect the barrel’s capacity for gas exchange with the surrounding environment, such as the appearance of a depression inside the barrel, the formation of a headspace, the effect of the wood’s anatomy, different oxygen entry pathways, the role of wood moisture and its soluble ellagitannins, as well as the effect of wood toasting in cooperage. Finally, a hypothesis is offered on the functioning of the barrel as an active vessel that determines the wine–barrel interaction