Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines-Reference-Cited by-同舟云学术

Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

Published:2017-06-19 Issue:3 Volume:23 Page:334-341
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

García-Estévez I.¹^ORCID,Escribano-Bailón M.T.¹^ORCID,Rivas-Gonzalo J.C.¹^ORCID,Alcalde-Eon C.¹^ORCID

Affiliation:

1. Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatología, Facultad de Farmacia; University of Salamanca; E37007 Salamanca Spain

Funder

Spanish MINECO and FEDER

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12292/fullpdf

Reference31 articles.

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3. Physicochemical studies of new anthocyano-ellagitannin hybrid pigments: about the origin of the influence of oak C-glycosidic ellagitannins on wine color;Chassaing;European Journal of Organic Chemistry,2010

4. Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of wines;Chatonnet;American Journal of Enology and Viticulture,1998

5. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage;Chira;Food Chemistry,2013

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