Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels
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- 作者：Marí ; a Navarroa ; Nikolaos Kontoudakisa ; Sergio Gó ; mez-Alonsob ; d ; Esteban Garcí ; a-Romeroc ; Joan Miquel Canalsa ; Isidro Hermosí ; n-Gutí ; errezb ; Fernando Zamoraa ; fernando.zamora@urv.cat" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ellagitannins ; Wine ; Oak ; Botanical origin ; Toasting level
- 刊名：Food Research International
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：87
- 期：Complete
- 页码：197-203
- 全文大小：1194 K
文摘
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Wine ellagitannins were analyzed by HPLC (DAD-UV–vis and MS/MS detection).
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Two botanical origins were studied: French oak and American oak.
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Three toasting levels were used: light, medium and heavy.
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New barrels and 1-year used barrel were studied.
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Ellagitannin content depends on botanical origin, toasting and the use of barrels.