Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content
María Navarroa, Nikolaos Kontoudakisa, Thomas Giordanengoe, Sergio Gómez-Alonsob, d, Esteban García-Romeroc, Francesca Forta, Joan Miquel Canalsa, Isi
The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption.
French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak chips decreased as the toast level increased in the French oak but this trend was not so clear in American oak. Oxygen consumption rate was clearly related to the level of released ellagitannins.
Therefore, oak chips should be chosen for their potential to release ellagitannins release should be considered, not only because they can have a direct impact on the flavor and body of the wine, but also because they can protect against oxidation.
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Published on 23/05/2016