RT info:eu-repo/semantics/article
T1 Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
A1 Martínez Gil, Ana María
A1 Cadahía Fernández, Estrella
A1 Fernández de Simón, Brígida
A1 Gutiérrez Gamboa, Gastón
A1 Nevares Domínguez, Ignacio Gerardo
A1 Álamo Sanza, María del
K1 Vinos y vinificacion - Almacenamiento
K1 Madera
AB The most frequent renewal of barrels of different origins and species is a current trend, but this demand does not match the current availability of wood. An alternative could be the use of Quercus humboldtii wood. However, there is little information about its composition. Because of this, the aim was to study low‐molecular‐weight phenols (LMWP), ellagitannins and volatile compounds in untoasted and toasted Q. humboldtii oak, and compare these with the species traditionally used in cooperage: Q. petraea (French and Romanian) and Q. alba (American). The LMWPs in Q. humboldtii were comparable to those in Q. petraea and Q. alba. Ellagitannin composition in Q. humboldtii was similar to that in Q. alba. The toasting process improved volatile composition, mainly in Q. humboldtii, presenting the highest concentration of several volatile compounds. The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology.
PB Wiley
SN 0022-5142
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/31313
UL http://uvadoc.uva.es/handle/10324/31313
LA eng
NO Journal of the Science of Food and Agriculture, 2018
NO Producción Científica
DS UVaDOC
RD 25-abr-2024