Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle
During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly <i>C</i>-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine’s organoleptic properties such as astringe...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2019-07-01
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| Serie: | Biomolecules |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2218-273X/9/8/316 |
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