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Título
Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
Autor
Año del Documento
2018
Editorial
Wiley
Descripción
Producción Científica
Documento Fuente
Journal of the Science of Food and Agriculture, 2018
Resumo
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.
Materias (normalizadas)
Vinos y vinificacion - Almacenamiento
Madera
ISSN
0022-5142
Revisión por pares
SI
Patrocinador
Ministerio de Economía, Industria y Competitividad (Project AGL2014- 54602P)
Junta de Castilla y León (programa de apoyo a proyectos de investigación - Ref. VA028U16)
Fondecyt de Iniciación. Grant Number: 11150462
IBERPHENOL. Grant Number: POCTEP ‐ Programa Operativo Cooperación Transfron
Junta de Castilla y León (programa de apoyo a proyectos de investigación - Ref. VA028U16)
Fondecyt de Iniciación. Grant Number: 11150462
IBERPHENOL. Grant Number: POCTEP ‐ Programa Operativo Cooperación Transfron
Version del Editor
Idioma
eng
Derechos
openAccess
Aparece en las colecciones
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