Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

Author:

De Rosso Mirko,Cancian Davide,Panighel Annarita,Dalla Vedova Antonio,Flamini Riccardo

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Plant Science,General Materials Science,Forestry

Reference17 articles.

1. Canas S, Quaresma H, Belchior AP, Spranger MI, Bruno-De-Sousa R (2004) Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes. Ciência Téc Vitiv 19(1):13–27

2. Citron G (2005) Uso del legno in enologia: specie botaniche utilizzate, anatomia e classificazione. L’Informatore Agrario 59(50):69–72

3. Cutzach I, Chatonnet P, Henry R, Dubourdieu D (1997) Identification of volatile compounds with a “toasty” aroma in heated oak used in barrelmaking. J Agric Food Chem 45(6):2217–2223

4. Delgado T, Gómez-Cordovés C, Villarroya B (1990) Relationship between phenolic compounds of low molecular weight as indicators of the aging conditions and quality of brandies. Am J Enol Vitic 41(4):342–345

5. Escribano-Bailón T, Álvarez-García M, Rivas-Gonzalo JC, Heredia FJ, Santos-Buelga C (2001) Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin. J Agric Food Chem 49(3):1213–1217

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