Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition-Reference-Cited by-同舟云学术

Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition

Published:2018-08-02 Issue:1 Volume:99 Page:436-448
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Laqui‐Estaña Jaime¹,López‐Solís Remigio²,Peña‐Neira Álvaro¹,Medel‐Marabolí Marcela¹,Obreque‐Slier Elías¹^ORCID

Affiliation:

1. Department of Agro‐Industry and Enology, Faculty of Agronomical SciencesUniversity of Chile Santiago Chile

2. Program of Cellular and Molecular Biology, Faculty of Medicine‐ICBMUniversity of Chile Santiago Chile

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9205

Reference39 articles.

1. New Materials for the Aging of Wines and Beverages: Evaluation and Comparison

2. A critical review. The copigmentation of anthocyanins and its role in the color of red wine;Boulton R;Am J Enol Vitic,2001

3. Structure and properties of wine pigments and tannins;Cheynier V;Am J Enol Vitic,2006

4. Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols

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