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The effect of oak contact on the phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wines was investigated during maturation. Oak maturation included traditional treatments, such as new, second-fill and third-fill barrels, as well as alternative treatments (oak chips, staves, extract and dust) applied in old barrels over a period of 28 weeks. Oak maturation using traditional and alternative treatments improved the objective colour of Pinotage wine by decreasing the L*doi:10.21548/29-1-1450 fatcat:p3esudrgxrgobixdx7yfwamr64