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- Cadahía, Estrella, et al. Show all 5 Authors
- European food research & technology 2007 v.224 no.6 pp. 695-705
- Quercus; Vitis vinifera; anthocyanidins; anthocyanins; bottles; data analysis; discriminant analysis; flavanols; food research; grapes; high performance liquid chromatography; oak barrels; proanthocyanidins; red wines; storage time; wine aging; wood
- ... In this paper, the changes in the composition of a red wine obtained from Tempranillo grapes (Vitis vinifera L.), stored from 12 to 24 months in bottles were studied. The wine was previously aging for 21 months in barrels made of Spanish oak wood (Quercus spp.). The changes of chromatic data, global polyphenolic families assessment (polyphenols, catechins, proanthocyanidins and anthocyanins) and i ...
- Cadahía, Estrella, et al. Show all 7 Authors
- Journal of agricultural and food chemistry 2008 v.56 no.19 pp. 9046-9055
- red wines; wine aging; volatile compounds; food composition; chemical composition; sensory properties; provenance; oak barrels; Quercus pyrenaica; geographical variation; odors; phenols; extraction; eugenol; guaiacol; maltol; aldehydes; ketones; color
- ... The evolution of almost 40 oak-related volatile compounds and the sensorial characteristics of red wines from four Spanish denominations of origin (DOs) (Bierzo, Toro, Ribera de Duero, and Rioja) during aging in barrels made of Rebollo oak wood, Quercus pyrenaica, were studied and compared to the same wines aged in American and French oak barrels. Each oak wood added unique and special characteris ...