Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips

By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed among the major sugars consti...

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Bibliographic Details
Published in:	Beverages
Main Authors:	Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Norihisa Kusumoto, Gilles de Revel, Tohru Okuda
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Subjects:	oak chips <i>Quercus petraea</i> polysaccharides toasting wine
Online Access:	https://www.mdpi.com/2306-5710/10/4/118

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