Maria Konstantaki Aging in oak barrels, gives wine its unique mouthfeel and bouquet character due to the release of tannins and aromatic compounds. The limited availability of oak in conjunction with the demanding barrel fabrication process increases the cost of oak barrels.
Furthermore, oak barrels have a limited lifespan of use and after a number of repeated usage in wine aging they must be replaced. Currently the assessment of the condition of an oak barrel is empirical and thus subjective. A quantitate assessment method would limit cost and improve wine quality and productivity.Continue reading “Optical fiber sensors for the assessment of oak barrels used in wine aging”