Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels

The aim of this work was to study the cooperage potential of the oak species Quercus pyrenaica, which is widespread throughout the Iberian Peninsula.  A red wine of 2016 vintage was aged in new barrels made from Quercus pyrenaica, Quercus petraea and Quercus alba for 12 months. This process was rep...

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Autors principals:	Gombau Jordi, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora
Format:	Artigo
Idioma:	Inglês
Publicat:	International Viticulture and Enology Society 2022-08-01
Col·lecció:	OENO One
Matèries:	oak aging <i>Q. pyrenaica</i> <i>Q. alba</i> <i>Q. petraea</i> volatile substances ellagitannins
Accés en línia:	https://oeno-one.eu/article/view/5551
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