The effect of barrel treatment on the sensory perception of Norwegian aquavit

• Autores: HANNE K. SIVERTSEN, HALVOR HEUCH, ERIK FIGENSCHOU, EINAR RISVIK
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 9, Nº 3, 1998, págs. 185-192
• Idioma: inglés
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• Resumen

  • Descriptive sensory analysis was used in order to identify the barrel most similar to the traditional oak barrels used to ship and store the spirit, aquavit. The traditional barrel was made of Spanish oak and previously used to store sherry. The alternative barrels of American white oak were given different treatment: charred/not charred and primed/not primed with sherry. The data were investigated by analysis of variance and principal components analysis. It was concluded that the aquavit stored in charred barrels of American white oak exhibited the most similar perceived characteristics.