Impact of ethanol content on the scavenging activities of oak woodC-glycosidic ellagitannins. Application to the evaluation of the nutritional status of spirits-Reference-Cited by-同舟云学术

Impact of ethanol content on the scavenging activities of oak woodC-glycosidic ellagitannins. Application to the evaluation of the nutritional status of spirits

Published:2013-08 Issue: Volume: Page:n/a-n/a
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Vivas Nicolas¹,Vivas de Gaulejac Nathalie¹,Vitry Christiane²,Mouche Claire²,Kahn Nadège¹,Nonier-Bourden Marie Françoise¹,Absalon Christelle²

Affiliation:

1. Demptos Research Center, ISM/CESAMO; Université Bordeaux 1; 351 cours de la Libération; 33405; Talence; France

2. ISM/CESAMO; Université Bordeaux 1

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.70/fullpdf

Reference68 articles.

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2. Phenolic compounds in oak wood extracts used in the aging of brandies;Puech;J. Sci. Food Agric.,1988

3. Contribution of wood to the flavour of alcoholic beverages;Maga;Food Rev. Int.,1989

4. Wood maturation of distilled beverages;Mosedale;Trends Food Sci. Technol.,1998

5. The influence on wine flavor of the oak species and natural variation of heartwood components;Mosedale;Am. J. Enol. Vitic.,1999

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