Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention

Author:

Coelho EduardoORCID,Domingues Lucília,Teixeira José António,Oliveira José Maria,Tavares Teresa

Funder

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Programa Operacional Temático Factores de Competitividade

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: The case of Aglianico and Montepulciano;Baiano;European Food Research and Technology,2016

2. Different sorption behaviors for wine polyphenols in contact with oak wood;Barrera-García;Journal of Agricultural and Food Chemistry,2007

3. Role of wood macromolecules on selective sorption of phenolic compounds by wood;Barrera-García;Journal of Agricultural and Food Chemistry,2008

4. Sorption behavior of volatile phenols at the oak wood/wine interface in a model system;Barrera-García;Journal of Agricultural and Food Chemistry,2006

5. Effect of biofilm formation by Oenococcus oeni on malolactic fermentation and the release of aromatic compounds in wine;Bastard;Frontiers in Microbiology,2016

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