italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Scientific abstract
  • » Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

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.

(We recommend that you consult the full text of this article) 

Published on 23/05/2016
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,265625