Footnotes Oxygen and Barrels

Nevares, I., and del Alamo-Sanza, M. (2014). Oxygene et barriques. Actualisation des connaissances quantite et voies de penetration de loxygene dans la barrique. Rev. Des Oenologues et Des Tech. Vitivinicoles et Oenologicques 41:41–44.

del Alamo-Sanza, M., and Nevares, I. (2014). Recent advances in the evaluation of the oxygen transfer rate in oak barrels. J. Agric. Food Chem. 62:8892–8899.

Tiquet-Lavandier, N., and Mirabel, M. (2014). Functions and benefits of oak barrels for fermentation and elevage. Pract. Winery Vineyard (January):36–38.

del Alamo-Sanza, M.,and Nevares, I. (2015). Understanding barrels oxygen transfer rate. Dynamic rate approach. Retrieved from https://vimeo.com/203094141

Nevares, I., and del Alamo-Sanza, M. (2015). Oak stave oxygen permeation: A new tool to make barrels with different wine oxygenation potentials. J. Agric. Food Chem. 63:1268–1275.

Maria del Alamo-Sanza & Ignacio Nevares (2018) Oak wine barrel as an active vessel: A critical review of past and current knowledge, Critical Reviews in Food Science and Nutrition, 58:16, 2711-2726, DOI: 10.1080/10408398.2017.1330250