A character that varies with the length of maturation in cask and degree of seasoning/age Usually a red-wine term but can also apply to wood-aged whites (e g Chardonnay, simillon and sauvignon blanc)
A taste fault giving the coffee beans a distinct, unpleasant wood-like character Result of an almost complete loss of organic material in the green beans during storage Makes coffee unsuitable for commercial purposes Reminiscent of the odor of dry wood