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dc.contributor.authordel Alamo-Sanza, Maria
dc.contributor.authorAsensio-Cuadrado, María
dc.contributor.authorSánchez-Gómez, Rosario
dc.contributor.authorMartínez-Gil, Ana M.
dc.contributor.authorNevares, Ignacio
dc.date.accessioned2026-01-14T16:53:57Z
dc.date.available2026-01-14T16:53:57Z
dc.date.issued2025
dc.identifier.citationFood Chemistry: X Volume 32, December 2025, 103285es
dc.identifier.issn2590-1575es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/81557
dc.descriptionProducción Científicaes
dc.description.abstractAmerican and French oak are woods commonly used in cooperage to make barrels. This study analyzed 250 French oak staves to determine the relationship between ellagitannin content and oxygen consumption capacity, as well as the importance of wood grain and its oxygen transfer rate. The study found that castalagin is the most abundant ellagitannin, followed by vescalagin in 37 % of the staves and roburin E in 46 % of them. This allows for the creation of ellagitannin content profiles. It was observed that vescalagin and castalagin occupied the top positions in 7 % of the samples. Additionally, the woods with the highest oxygen consumption capacity were found to have castalagin or vescalagin as the main ellagitannins. Samples with castalagin and roburin E as the main ellagitannins had the lowest consumption capacity. Seven percent of the samples had a castalagin and roburin D profile, which was found to be intermediate.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.classificationBeverage aginges
dc.subject.classificationBarreles
dc.subject.classificationOxygen consumptiones
dc.subject.classificationPhenolses
dc.subject.classificationEllagitanninses
dc.subject.classificationOxygen transmission ratees
dc.subject.classificationGraines
dc.subject.classificationQuercus petraeaes
dc.titleRole of ellagitannins and OTR of the Quercus petraea (Matt.) Liebl barrel staves for beverages aginges
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doi10.1016/j.fochx.2025.103285es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S2590157525011320?via%3Dihubes
dc.identifier.publicationfirstpage103285es
dc.identifier.publicationtitleFood Chemistry: Xes
dc.identifier.publicationvolume32es
dc.peerreviewedSIes
dc.description.projectFondo Europeo de Desarrollo Regional (Project PID2022-139694OB-I00, funded by MCIN/AEI/10.13039/501100011033/FEDERes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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