Influence of the botanical origin, toast level and ellagitannin content on the oxygen consumption by oak chips in a model wine solution

Article Details

Wine & Viticulture Journal Issue 4, 2016

Title: Influence of the botanical origin, toast level and ellagitannin content on the oxygen consumption by oak chips in a model wine solution

Author: Maria Navarro, Nikolaos Kontoudakis, Thomas Giordanengo, Sergio Gomex-Alonso, Esteban Garcia-Romero, Francesca Fort, Joan Miquel Canals, Isidoro Hermosin-Gutierrez, and Fernando Zamora

Keywords: Acid, Ageing, American, body, Botanical, Chios, Consumption, Content, Dissolved, Effect, ellagic, ellagitannin, Flavour, French, Gallic, High, Influence, Level, Low, luminescence, maceration, Medium, micro-oxygenation, Model, Oak, origin, Oxidation, Oxygen, Protective, Quality, Reduce, Release, Research, Selection, Solution, Spain, Spanish, study, Sulphites, toast, Wine, Winemaking, Wood

Page Number(s): 39-42

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