The oak barrel: more than a container – An active system in wine aging

Abstract

Aging wine in oak barrels is widely used to improve its sensory and chemical properties. Traditionally, the barrel has mainly been regarded as a source of compounds transferred from wood to wine. Recent research, however, shows that it should be understood as an active system in which complex physical and chemical processes influence wine evolution during aging. This presentation transfers knowledge generated by our research group over the past 15 years. It reviews the barrel as an active vessel and the factors governing gas exchange between wine, wood and the surrounding environment, with particular attention to oxygen entry. The influence of wood anatomy and porosity, stave moisture and wine impregnation will be examined, together with oxygen pathways through wood, stave joints and the closure system. Wine evaporation, changes in internal barrel pressure and headspace formation will also be discussed, as these phenomena and wine degassing can modify oxygen entry and consumption. An integrated hypothesis will be proposed in which wine–wood–oxygen interactions are mainly determined by wood impregnation, stave moisture, internal pressure and oxygen diffusion pathways. Finally, results from the latest research project will be presented, including a novel procedure for classifying cooperage oak according to the oxygenation rate required for barrel construction and wine aging.

References

1. del Alamo-Sanza, M., & Nevares, I. (2018). Oak wine barrel as an active vessel: A critical review of past and current knowledge. Critical Reviews in Food Science and Nutrition, 58(16), 2711–2726. https://doi.org/10.1080/10408398.2017.1330250
2. Prat-García, S., Nevares, I., Martínez-Martínez, V., & del Alamo-Sanza, M. (2020). Customized oxygenation barrels as a new strategy for controlled wine aging. Food Research International, 131, 108982. https://doi.org/10.1016/j.foodres.2020.108982
3. del Alamo-Sanza, M.; Nevares, I. The Oak Barrel: More than a Container—An Active System in Wine Aging. UVaMOX Group, University of Valladolid, Spain. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available at: https://www.youtube.com/watch?v=QBQvnshXv7M