Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 168-177

  Chira, Kleopatra ^a,b   Teissedre, Pierre Louis ^a,b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b EA 4577   (France)

Author keywords

Astringency; Bitterness; Ellagitannins; Toast; Volatile compound; Winewood

Indexed keywords

ASTRINGENCY; BITTERNESS; ELLAGITANNINS; TOAST; VOLATILE COMPOUNDS; WINEWOOD;

ESTERS; PHENOLS; WINE;

EXTRACTION;

ELLAGITANNIN; EUGENOL; FURAN DERIVATIVE; GUAIACOL; LACTONE; PHENOL DERIVATIVE; VANILLIN; VOLATILE AGENT;

ARTICLE; ASTRINGENCY; BITTER TASTE; CHEMICAL COMPOSITION; NONHUMAN; OAK; SENSATION; STORAGE; SWEETNESS; WINE; WOOD;

FOOD HANDLING; FOOD STORAGE; FRANCE; HUMANS; HYDROLYZABLE TANNINS; ODORS; QUERCUS; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE; WOOD;

EID: 84874940752     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.049     Document Type: Article

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