Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature
| dc.rights.license | open | en_US |
| dc.contributor.author | KAINUMA, Genki | |
| dc.contributor.author | MOCHIZUKI, Ayano | |
| dc.contributor.author | WATANABE-SAITO, Fumie | |
| dc.contributor.author | HISAMOTO, Masashi | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DE REVEL, Gilles | |
| dc.contributor.author | OKUDA, Tohru | |
| dc.date.accessioned | 2024-07-12T08:33:36Z | |
| dc.date.available | 2024-07-12T08:33:36Z | |
| dc.date.issued | 2024-04-02 | |
| dc.identifier.issn | 2494-1271 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/200891 | |
| dc.description.abstractEn | In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly varied depending on the toasting temperature. Analysis of the composition of the extracted sugars revealed the presence of substantial amounts of xylose and glucose, with the composition showing significant differences based on the toasting temperature. Furthermore, it was elucidated that the extracted sugars included monosaccharides and oligo or polysaccharides. This research represents the first comprehensive analysis correlating the toasting temperature with the extraction of a substantial amount of sugars from toasted chips. | |
| dc.language.iso | EN | en_US |
| dc.rights | Attribution 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/us/ | * |
| dc.subject.en | Sugar | |
| dc.subject.en | Oak chip | |
| dc.subject.en | Toasting | |
| dc.subject.en | Wine | |
| dc.title.en | Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.20870/oeno-one.2024.58.2.7755 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | OENO One | en_US |
| bordeaux.volume | 58 | en_US |
| bordeaux.hal.laboratories | Oenologie - UMR 1366 | en_US |
| bordeaux.issue | 2 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.identifier | hal-04645990 | |
| hal.version | 1 | |
| hal.date.transferred | 2024-07-12T08:33:38Z | |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | true | |
| workflow.import.source | pubmed | |
| dc.rights.cc | CC BY | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=OENO%20One&rft.date=2024-04-02&rft.volume=58&rft.issue=2&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=KAINUMA,%20Genki&MOCHIZUKI,%20Ayano&WATANABE-SAITO,%20Fumie&HISAMOTO,%20Masashi&DE%20REVEL,%20Gilles&rft.genre=article |
