Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

Analytica Chimica Acta

Volumn 732, Issue , 2012, Pages 83-90

  Sanz, Miriam ^a   Fernández de Simón, Brígida ^b   Esteruelas, Enrique ^a   Muñoz, Ángel M ^a   Cadahía, Estrella ^b   Hernández, M Teresa ^c   Estrella, Isabel ^c   Martinez, Juana ^d  

^a I+D+I Industrial Tonelera Navarra SL (INTONA)   (Spain)

^b Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria   (Spain)

^c INSTITUTE OF FOOD SCIENCE   (Spain)

^d UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Barrels; Polyphenols; Robinia pseudoacacia; Toasting; Wine

Indexed keywords

BARRELS; CONTACT TIME; PHENOLIC COMPOUNDS; POLYPHENOLS; QUERCUS PETRAEA; RED WINE; ROBINIA PSEUDO-ACACIA; TOASTING;

ANALYTICAL GEOCHEMISTRY; CHEMICAL ANALYSIS; CHEMISTRY; WINE;

PHENOLS;

2,4 DIHYDROXYBENZALDEHYDE; BETA RESORCYLIC ACID; BIOCHEMICAL MARKER; BROMOCRIPTINE MESILATE; COUMARIC ACID; DIHYDROROBINENTIN; FLAVONOL; FUSTIN; POLYPHENOL; ROBINETIN; STILBENE DERIVATIVE; TETRAHYDROXYDIHYDROFLAVONOL; TRIHYDROXYMETHOXYDIHYDROFLAVONOL; UNCLASSIFIED DRUG;

ACACIA; ARTICLE; BIOCHEMICAL COMPOSITION; CONTAINER; ELECTROSPRAY MASS SPECTROMETRY; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OAK; PRIORITY JOURNAL; QUERCUS PETRAEA; ROBINIA; ROBINIA PSEUDOACACIA; WINE AGING; WOOD;

ACACIA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; POLYPHENOLS; QUERCUS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TIME FACTORS; WINE;

ACACIA; QUERCUS PETRAEA; ROBINIA PSEUDOACACIA;

EID: 84862151785     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2012.01.061     Document Type: Article

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