Impact of oak (<i>Q. pyrenaica</i> and <i>Q. pubescens</i>) and cherry (<i>P. avium</i>) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage

Impact of oak (<i>Q. pyrenaica</i> and <i>Q. pubescens</i>) and cherry (<i>P. avium</i>) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage

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The majority of published work has studied the impact of wood chips on red wine composition by conducting analyses during wood chip contact or immediately after the removal of chips from wine. Less attention has been directed at the potential influence of prior chip-wine contact on the further phen...

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Bibliographic Details
Main Authors: António M. Jordão, Manuela Costa, Luisa Fontes, Ana C. Correia, Uroš Miljić
Format: Article
Language:English
Published: International Viticulture and Enology Society 2020-12-01
Series:OENO One
Subjects:
bottle storage
red wine
cherry
oak
phenolic
sensory characteristics
Online Access:https://oeno-one.eu/article/view/4026

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