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In general, control wines were also described as less sweet than

wines aged in oak barrels for a 12-months period. This observation

is in line with the findings of Marchal, Pons, Lavigne, and

Dubourdieu (2013), who suggested that oak barrels not only provide

wines with woody volatiles, but also release some nonvolatile

compounds during ageing contributing to the increase in

sweetness perceived in wines. In fact, the higher astringency and

bitterness perceived in control wines may be explained by their

lower sweetness, as previously reported by Ishikawa and Noble

(1995). These authors observed that the maximum intensity and

total duration for astringency decreased significantly with increasing

sucrose concentration in red wines.