Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.
Oak aroma potential decreases rapidly with barrel use. However, different compounds are extracted from oak at different rates. While a one year old barrel will certainly impart less oak character to a wine than a new barrel, the aroma compounds it does contribute are likely to have a different profile than a new barrel.
