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dc.contributor.author | Martínez Gil, Ana María | |
dc.contributor.author | Cadahía Fernández, Estrella | |
dc.contributor.author | Fernández de Simón, Brígida | |
dc.contributor.author | Gutiérrez Gamboa, Gastón | |
dc.contributor.author | Nevares Domínguez, Ignacio Gerardo | |
dc.contributor.author | Álamo Sanza, María del | |
dc.date.accessioned | 2018-08-30T08:38:34Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Journal of the Science of Food and Agriculture, 2018 | es |
dc.identifier.issn | 0022-5142 | es |
dc.identifier.uri | http://uvadoc.uva.es/handle/10324/31313 | |
dc.description | Producción Científica | es |
dc.description.abstract | 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. | es |
dc.format.mimetype | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Wiley | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.subject | Vinos y vinificacion - Almacenamiento | es |
dc.subject | Madera | es |
dc.title | Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage | es |
dc.type | info:eu-repo/semantics/article | es |
dc.identifier.doi | https://doi.org/10.1002/jsfa.9190 | es |
dc.relation.publisherversion | https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9190 | es |
dc.peerreviewed | SI | es |
dc.description.embargo | 2019-09-09 | es |
dc.description.lift | 2019-09-09 | |
dc.description.project | Ministerio de Economía, Industria y Competitividad (Project AGL2014- 54602P) | es |
dc.description.project | Junta de Castilla y León (programa de apoyo a proyectos de investigación - Ref. VA028U16) | es |
dc.description.project | Fondecyt de Iniciación. Grant Number: 11150462 | es |
dc.description.project | IBERPHENOL. Grant Number: POCTEP ‐ Programa Operativo Cooperación Transfron | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International |
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