Type of Wood Impacts Sensory Qualities of Red Wine and Balsamic Vinegar

April 14, 2010

Type of Wood Impacts Sensory Qualities of Red Wine and Balsamic Vinegar

A study published in the March 2010 issue of Journal of Food Composition and Analysis reports that wood used for the aging of vinegar (balsamic and red wine) determines both the chemical composition and sensory properties. The research, titled “Effect of wood on the phenolic profile and sensory properties of wine vinegar during ageing,” was conducted in Spain. To read an online abstract of the study, please use this link.