Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review.
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | LE FLOCH, Alexandra | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | JOURDES, Michael | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| dc.date.accessioned | 2021-04-14T13:50:02Z | |
| dc.date.available | 2021-04-14T13:50:02Z | |
| dc.date.issued | 2015-11-19 | |
| dc.identifier.issn | 1873-426X | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/26943 | |
| dc.description.abstractEn | It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through the different steps in cask manufacturing, many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compounds, extracted during ageing and especially involved in wine oxidation, colour, and sensory properties such as astringency and bitterness. Oak aroma volatile compounds have also been the subject of numerous studies. These compounds of interest are part of low molecular weight compounds which represent 2%-10% of oak wood composition. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromolecules in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to determine their content. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Alcoholic Beverages | |
| dc.subject.en | Chemistry Techniques | |
| dc.subject.en | Food Packaging | |
| dc.subject.en | Humans | |
| dc.subject.en | Lignin | |
| dc.subject.en | Molecular Sequence Data | |
| dc.subject.en | Phenols | |
| dc.subject.en | Quercus | |
| dc.subject.en | Volatile Organic Compounds | |
| dc.subject.en | Assays | |
| dc.subject.en | Composition | |
| dc.subject.en | Levels | |
| dc.subject.en | Lignins | |
| dc.subject.en | Oak wood | |
| dc.subject.en | Polysaccharides | |
| dc.title.en | Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review. | |
| dc.title.alternative | Carbohydr Res | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.carres.2015.07.003 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 26454166 | en_US |
| bordeaux.journal | Carbohydrate Research | en_US |
| bordeaux.page | 94-102 | en_US |
| bordeaux.volume | 417 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | 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 |
| bordeaux.import.source | pubmed | |
| hal.export | false | |
| workflow.import.source | pubmed | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Carbohydrate%20Research&rft.date=2015-11-19&rft.volume=417&rft.spage=94-102&rft.epage=94-102&rft.eissn=1873-426X&rft.issn=1873-426X&rft.au=LE%20FLOCH,%20Alexandra&JOURDES,%20Michael&TEISSEDRE,%20Pierre%20Louis&rft.genre=article |
Fichier(s) constituant ce document
| Fichiers | Taille | Format | Vue |
|---|---|---|---|
|
Il n'y a pas de fichiers associés à ce document. |
|||