Sensory descriptive analysis between white wines fermented with oak chips and in barrels

The effect of wood, in the form of oak chips (4 and 8 g/L) or in barrels made of American or French oak, on the sensory characteristics of Listan blanco wine during the fermentation process was studied by means of Descriptive Analysis (DA) the following selected descriptors vegetative, melon, coconut, vanilla, bitterness, astringency, and salty. The results showed that Amenican oak, chips produced a greater intensity of coconut and vanilla and a greater degree of bitterness and astringency than barrels. it was observed that differences in the variety of oak-used, weremo - re. noticeable in oak chips than, in barrels. -The quantity of oak chip used had a greater effect than the type of oak used to make the chips or barrels.