The research programme aims to describe the wine sensory properties during the barrel aging of the wine. The aging of the wood, the toasting, the mechanism of the adsorption and extraction processes are examined, furthermore understanding the role of the microoxygenization. This will be achieved by set up of multiple microextraction system, containing a wine-model solution by using differently processed barrel stave samples. The variables in the different barrel samples are aging time, toasting process, the number of annual rings per unit length and the thickness of the staves. The results of this research will be contributed to a better understanding of barrel aging, and it will complement our knowledge about the evolution of the organoleptic properties of wine.