Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage-Reference-Cited by-同舟云学术

Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage

Published:2010-08-05 Issue:17 Volume:58 Page:9631-9640
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sanz Miriam¹,Cadahía Estrella²,Esteruelas Enrique¹,Muñoz Ángel Ma.¹,Fernández de Simón Brígida²,Hernández Teresa³,Estrella Isabel³

Affiliation:

1. Departamento I+D+I, Industrial Tonelera Navarra (INTONA), Polígono “La Moyuela”, Monteagudo (Navarra), Spain

2. Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain

3. Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102718t

Reference41 articles.

1. Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment

2. The phenolic composition of red wine vinegar produced in barrels made from different woods

3. Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels

4. Cadahía, E.; Fernández de Simón, B.; Poveda, P.; Sanz, M.Utilización de Quercus Pyrenaica Willd. de Castilla y León en el Envejecimiento de Vinos. Comparación con Roble Francés y Americano;INIA:Madrid, 2008; pp1−130.

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