Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

Aim: The aim of the study was to evaluate the effect on wine colour and phenolic and volatile composition of supplementing a red wine with different oak staves - selected using a non-invasive measurement method based on infrared spectrometry (Oakscan system) - during a micro-oxygenation treatment. M...

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Bibliographic Details
Main Authors: María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora
Format: Article
Language:English
Published: International Viticulture and Enology Society 2020-07-01
Series:OENO One
Subjects:
Micro-oxygenation
Oak staves
Ellagitannins
Wine colour
Phenolic compounds
Wine aroma
Online Access:https://oeno-one.eu/article/view/3487

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