Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature
Langue
EN
Article de revue
Ce document a été publié dans
OENO One. 2024-04-02, vol. 58, n° 2
Résumé en anglais
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 ...Lire la suite >
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.< Réduire
Mots clés en anglais
Sugar
Oak chip
Toasting
Wine
Unités de recherche