Phénomènes de transfert d’oxygène à travers la barrique

Abstract : Many complex transfer phenomena occur in Oak barrels, due to the physical and chemical properties of Oak wood. Coopers want to provide their consumers with more and more advice according to the aromas given by the wood of the barrel to the wine but also according to the interactions between the winery atmosphere and the wine. The aim of this project is to improve the knowledge of oxygen transfer through staves and between two staves. It is also to quantify the parameters that influence the oxygen transfer such as absorption phenomena, type of barrel toasting and oak wood characteristics. This study should bring to light characteristic parameters of barrels according to oxygen transfer in order to give better advice to users. This would allow them to choose the best barrels and know how to implement them. This project uses a multidisciplinary approach. The first part is to characterize barrels is order to suggest hypothesis about transfer phenomena. Then, kinetics of impregnation and desorption of oxygen contained in oak wood are quantified. Moreover, we try to evaluate the quantity of oxygen consumed by polyphenols. Finally, oxygen transfer evaluation is possible thanks to the development of a new cell allowing us to place a piece of stave in various operating conditions and to measure the flux of oxygen on both sides of the cell. Thus, the laws of transfer can be described; modeling of the quantity of oxygen transferred to wine could be done according to the utilization conditions and to the type of staves.
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Yang Qiu. Phénomènes de transfert d’oxygène à travers la barrique. Sylviculture, foresterie. Université de Bordeaux, 2015. Français. ⟨NNT : 2015BORD0350⟩. ⟨tel-01340867⟩

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