Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
Langue
en
Article de revue
Ce document a été publié dans
Food Chemistry. 2016, vol. 210, p. 500-511
Elsevier
Résumé en anglais
Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) ...Lire la suite >
Mots clés
ellagitannins
volatile composition
Mots clés en anglais
astringency
barrel oak wood
red wine ageing
toasting