Identification of a new source of contamination of quercus sp. Oak Wood by 2,4,6-trichloroanisole and its impact on the contamination of barrel-aged wines

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10528-10538

  Chatonnet, Pascal ^a   Fleury, Antoine ^a   Boutou, Stéphane ^a  

^a Laboratoire EXCELL   (France)

Author keywords

2,4,6 trichloroanisole; Cooperage; Microbiological origin; New oak barrels; Oak wood

Indexed keywords

COOPERAGE; MICROBIOLOGICAL ORIGIN; OAK BARRELS; OAK WOOD; TRICHLOROANISOLE;

CONTAMINATION; PHENOLS;

WOOD;

2,4,6 TRICHLOROANISOLE; 2,4,6-TRICHLOROANISOLE; ANISOLE DERIVATIVE; CHLOROPHENOL;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; METHODOLOGY; OAK; WINE; WOOD;

ANISOLES; CHLOROPHENOLS; FOOD CONTAMINATION; FOOD HANDLING; QUERCUS; WINE; WOOD;

PHENOLS; POLLUTION; QUERCUS; WOOD;

QUERCUS;

EID: 78049294332     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102571v     Document Type: Article

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