我這人研究東西不喜歡bullshiting。先找找資料看專家是怎麼說的。當然不是什麼都看專家的。有些是騙人的專家。說以要看說話人的目的等等。
樓下那幾個。不和你們搞公雞。有東西拿出來。拿不出來就道歉，至少閉嘴。我一定對嗎？那不一定。只希望你們拿東西出來大家學習。如果只想罵人。那我們就沒有啥可說的了。為這種事，我不願意罵人傻逼。不過你們要給自己小孩打疫苗。我代表你的後代罵你是個大傻逼。
慌大夫，俺受寵若驚。哈哈。我開始戒酒了。該有一年了。不過只要有機會和你喝。我肯定是要喝的。哈哈。
這世道能思考問題的人不多。您讀書讀過很多。還能自己思考。很難得。哈哈。
1.Yeast and its Importance to Wine Aroma
The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear
system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall
impression of both aroma and taste components. Aroma is usually associated with odorous, volatile compounds;
the bouquet of wine refers to the more complex flavour compounds which evolve as a result of fermentation, elevage
and ageing. With the exception of terpenes in the aromatic grape varieties and alkoxypyrazines in the herbaceous
cultivars, perceived flavour is the result of absolute amounts and specific ratios of many of these interactive
compounds, rather than being attributable to a single "impact" compound. Without underestimating the complexity
of these interactive effects or negating the definitive role played by the accumulated secondary grape metabolites
in the varietal character of wine, this review will focus mainly on the contribution of yeast fermentation to the
sensorial quality of the final product. Yeast and fermentation conditions are claimed to be the most important factors influencing the flavours in wine. Both spontaneous and inoculated wine fermentations are affected by the
diversity of yeasts associated with the vineyard and winery.http://www.sawislibrary.co.za/dbtextimages/LambrechtsMG.pdf

2.
http://vinepair.com/wine-101/oaked-unoaked-wine-guide/
If it’s still unclear how much oak can affect a wine, here’s a great side-by-side tasting you can do. Purchase a Chardonnay that has been aged in oak and one that has been unoaked (aged in steel). Pour both wines into glasses and try one after the other. In the unoaked wine you will taste the fruit prominently and there will be more acidity present, it will taste “fresher” (sometimes winemakers will say an unoaked wine is naked). In the oaked wine the fruit will still be present, but it won’t be as bright and crisp, instead it will be in balance with other flavors, such as vanilla and spices. It will also have a fuller mouthfeel.
3.即使要oaking也不需要橡木桶。
http://winemaking.jackkeller.net/finishin.asp

Oaking With Chips

For oaking, use White Oak or French Oak chips only. Three ounces of chips will treat a 5-gallon carboy. Place the chips in a cloth bag with a couple of marbles and tie it off with string. Sink this in boiling water for about five minutes. This removes any harsh tannins from the wood and sterilizes it and the marbles. Then remove the bag, allow it to drip drain long enough for it to cool down enough to handle, and then work the bag into the mouth of the carboy of wine after racking but before topping up--the oak will displace some of the wine and raise the surface level up to where it should be. Fit the airlock and move the carboy to the cold place or refrigerator. Taste the wine after six weeks. If the flavor is not what you want, continue aging it until it is. This typically takes 2-3 months for French Oak and 3-4 months for American White Oak.
4。 Today, there is much argument about the use of oak in wines, because like you've noticed, it's no longer a necessity. Deforestation is a problem, only 1-2 barrels are produced per oak tree. Using oak chips (which is a far more sustainable practice of oak usage) is disdained because it's considered manipulation.