White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle

Chardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines antioxidant capacity after 2 and 4 years of b...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Kevin Billet, Cécile Thibon, Marie Laure Badet, Nolwenn Wirgot, Laurence Noret, Maria Nikolantonaki, Regis D. Gougeon
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Subjects:	Chardonnay Sauvignon blanc Aging metabolomics DPPH Liquid chromatography mass spectrometry
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524007958