The influence of oak seasoning and toasting parameters on the composition and quality of wine

American Journal of Enology and Viticulture

Volumn 50, Issue 4, 1999, Pages 495-502

  Hale, Michael D ^a   McCafferty, Katherine ^b   Larmie, Ed ^c   Newton, Jennifer ^b   Swan, James S ^b  

^a BANGOR UNIVERSITY   (United Kingdom)

^b Tatlock and Thomson Fife Tech Ctr   (United Kingdom)

^c World Cooperage Co Inc   (United States)

Author keywords

Aging; Ellagitannins; Oak lactones; Oak seasoning; Oak toasting; Polyose caramelization; Scanning electron microscopy; Wine flavor

Indexed keywords

5 HYDROXYMETHYLFURFURAL; 5 METHYLFURFURAL; BARREL; ELLAGIC ACID; ELLAGITANNIN; FLAVOR; FURFURAL; OAK; QUERCUS ALBA; TEMPERATURE; VANILLIN; VOLATILIZATION; WINE; WOOD;

EID: 0033368450     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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