Comparative analysis of the evolution of phenolic profiles during wood aging of a Carménère wine using novel products or procedures aimed at re-using oak barrels-Reference-Cited by-同舟云学术

Comparative analysis of the evolution of phenolic profiles during wood aging of a Carménère wine using novel products or procedures aimed at re-using oak barrels

Published:2024-02 Issue: Volume:57 Page:103623
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

López-Solís Remigio,Osorio-Umaña Pablo,Medel-Marabolí Marcela,Obreque-Slier Elías

Publisher

Elsevier BV

Reference37 articles.

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2. Bitterness and astringency of grape and wine polyphenols;Brossaud;Australian Journal of Grape and Wine Research,2001

3. Comparative study of the characteristics of american white oak (Quercus alba) and european oak (Quercus peatraea and Q. robur) for production of barrels used in barrel aging in wines;Chatonnet;American Journal of Enology and Viticulture,1998

4. Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes;Chira;European Food Research and Technology,2013

5. Phenolic compounds: A review of their possible role as in vitro antioxidants of wine;De Beer;South African Journal of Enology & Viticulture,2002

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