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The term can have various meanings in viticulture:


In the context of wine tasting, the term can be understood both negatively and positively. Woody (also acorn, lohe flavour, Neuerl) is the term used to describe off-flavours. The terms astringent, balsamic (balsamic) and toasty flavour (woody tone) are used to describe the typical taste of barrique ageing.


The term "wood" (wood use, wood ageing, aged in wood) is generally understood to mean barrique ageing, although a wooden barrel does not necessarily have to be a barrique barrel a priori. On the other hand, barrel ageing can also mean ageing or maturation in containers made of other materials (concrete, stainless steel, glass, ceramic) or even conventional wooden barrels.

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