我这人研究东西不喜欢bullshiting。先找找资料看专家是怎么说的。当然不是什么都看专家的。有些是骗人的专家。说以要看说话人的目的等等。
楼下那几个。不和你们搞公鸡。有东西拿出来。拿不出来就道歉，至少闭嘴。我一定对吗？那不一定。只希望你们拿东西出来大家学习。如果只想骂人。那我们就没有啥可说的了。为这种事，我不愿意骂人傻逼。不过你们要给自己小孩打疫苗。我代表你的后代骂你是个大傻逼。
慌大夫，俺受宠若惊。哈哈。我开始戒酒了。该有一年了。不过只要有机会和你喝。我肯定是要喝的。哈哈。
这世道能思考问题的人不多。您读书读过很多。还能自己思考。很难得。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.