Introduction:

The history of the use of oak barrels in wine production.
Importance of the oak barrel in the evolution of wines.
Influence of oak on the sensory characteristics of wine: aroma, flavor, texture.
Overview of the use of oak barrels in different producing regions.

Oak and its Properties:

Oak species used in the production of barrels: Oak strength, Quercus petraea, Quercus alba.
Anatomy of oak wood: grains, porosity, phenolic compounds.
Regions of origin of oak and its characteristics: France, United States, Central Europe, etc.
Influence of oak terroir on wood characteristics.
Sustainability and forest management in the production of oak for barrels.

Barrel Manufacturing:

Stages of barrel production: wood selection, drying, toasting.
Types of toast: light, medium, strong.
Influence of toast on wine characteristics.
Barrel sizes and shapes: Bordeaux barrels, Bourgogne barrels, etc.
Craftsmen and barrel producers: tradition and innovation.

Influence of Barrel on Wine:

Barrel maturation processes: micro-oxygenation, extraction of wood compounds.
Interaction between wine and wood: evolution of aromas, tannins and structure.
Barrel aging time: impact on wine characteristics.
Use of new and used barrels: differences and considerations.
Aromas and flavors coming from the barrel: spices, vanilla, toast, coconut, etc.

Barrels and the Different Types of Wine:

Red wines: influence of the barrel on structure, complexity and aging potential.
White wines: use of barrels for fermentation and maturation.
Sparkling wines: contact with the lilies in barrels.
Fortified wines: oxidative aging in barrels.

The Use of Barrels Around the World:

France: tradition and diversity in the use of barrels.
United States: the influence of American oak on wines.
Italy: the use of large botti and oak barrels.
Spain: the use of barrels in red and white wines.
Portugal: the importance of the barrel in the aging of Port Wine.
Argentina: the use of French and American barrels in Malbec and other varieties.
Chile: the influence of the barrel on Cabernet Sauvignon and Carménère.
Australia: the use of barrels in Shiraz and Chardonnay.
New Zealand: the influence of the barrel on Sauvignon Blanc and Pinot Noir.

Alternatives to Oak Barrels:

Oak chips: uses and limitations.
Oak Staves: an alternative to micro-oxygenation.
Other woods for aging: acacia, chestnut.

Trends and Innovations:

Oak barrels with different degrees of toasting.
Oak barrels of different origins.
Use of technology in the production of barrels.
Research on the influence of barrels on wine.