Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 191-195

  Cano Lopez M ^a   Lopez Roca J M ^a   Pardo Minguez, F ^b   Gomez Plaza E ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b Bodegas San Isidro ^*  (Spain)

Author keywords

Ageing; Colour; Micro oxygenation; Oak; Wine

Indexed keywords

ALDEHYDE; ANTHOCYANIN; ELLAGITANNIN; FLAVANOL DERIVATIVE; OXYGEN; PHENOL DERIVATIVE; PIGMENT;

AGING; ARTICLE; CHEMICAL ANALYSIS; COLOR; CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; MICROOXYGENATION; OAK; OXYGENATION; QUANTITATIVE ANALYSIS; RED WINE; WINE; WOOD;

EID: 70349816961     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.018     Document Type: Article

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