A post by
Horst Dornbusch
Founder
Cerevisia Communications
Barrel aging without barrels?
A new evaporative extraction technology collects the entire spectrum of volatile wood flavours and captures them in a neutral liquid. These flavour molecules are a complete, proportional copy of the flavours extracted during the maturation of beverages in wooden barrels. Horst Dornbusch spoke to Dr Ian Ward from Aroma Sciences about this new alternative to classic barrel aging.
Released on 09/10/2024
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wine & sparkling wine
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