Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 21, 2002, Pages 5955-5961

  Doussot, Franck ^a   De Jéso, Bernard ^a   Quideau, Stéphane ^a   Pardon, Patrick ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Extractives; Oak; Quercus petraea; Quercus robur; Seasoning; Toasting

Indexed keywords

ELLAGITANNIN; EUGENOL; LACTONE; VANILLIN; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; DEGRADATION; DESICCATION; GAS CHROMATOGRAPHY; GEOGRAPHICAL VARIATION (SPECIES); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; OAK; WHISKEY;

BENZALDEHYDES; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DESICCATION; EUGENOL; HYDROLYZABLE TANNINS; LACTONES; QUERCUS; SPECIES SPECIFICITY; TANNINS; VOLATILIZATION; WINE; WOOD;

QUERCUS; QUERCUS PETRAEA; QUERCUS ROBUR;

EID: 0037048740     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020494e     Document Type: Article

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