Commercially, red wine is aged in large oak barrels which hold about 0.225 cubic

Question

Commercially, red wine is aged in large oak barrels which hold about 0.225 cubic meters (60 gallons or so) of wine each. During the aging process, some of the oak avor molecules diuse from the barrel to the wine, enhancing (but not overpowering) its avor. Non-commercial winemaking has been growing in popularity for the last several years, but the average home winemaker will only make about 0.02 m3 (5 or 6 gallons) of wine at a time. In response, some barrel makers (also called coopers) began to manufacture miniature oak barrels so that the homemade wine could be aged. However, the wine aged in these barrels was terrible—it tasted like an oak tree! Can you explain why this is?

Explanation / Answer

Home made wine have large surface area per unt volume of wine

surface area/ volome = 2pi Rh/ pi R2h =2/R

The less the radius of the barell, the larger is this ratio

So home made wines are more exposed to the oak materials,

So they tasted like an oak tree.

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