First, oak has the benefit of stabilizing and increasing the color of the wine, making the wine look bright and generally pleasing to the color of oak-treated wines.

Second, oak can volatilize the polyphenols and aromatic substances in the wine. Some wines that have been used in oak barrels can increase the structure and make the wine more mellow and flavorful.

Third, oak has the effect of softening the wine.

The answer is of course No. A wine suitable for immediate drinking will lose its original pleasant fresh and fruity aroma and destroy the balance of taste after being "tossed" in oak barrels. The wines with light taste and insufficient aroma should also be avoided to be aged in oak barrels, so as to avoid the woody aroma and tannins of oak barrels completely covering the original taste of the wine. As Jacques Puisse, founder of the French Institute of Taste, once quipped: "This wine is closer to the forest than the vineyard."