Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

European Food Research and Technology

Volumn 224, Issue 6, 2007, Pages 695-705

  Hernández, Teresa ^a   Estrella, Isabel ^a   Dueñas, Montserrat ^a   De Simón, Brígida Fernández ^b   Cadahía, Estrella ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria   (Spain)

Author keywords

Aging; Anthocyanics; Colour; Non anthocyanic polyphenolics; Oak wood; Wine

Indexed keywords

AGING OF MATERIALS; WINE;

ANTHOCYANICS; NON-ANTHOCYANIC POLYPHENOLICS;

WOOD;

AGING; COLOR; QUERCUS; WOOD;

CATALPA LONGISSIMA; QUERCUS; VITACEAE; VITIS VINIFERA;

EID: 33847700826     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0360-7     Document Type: Article

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