Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine’s organoleptic properties such as astringency. In this...

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Detalles Bibliográficos
Autores principales: Rasines-Perea, Zuriñe, Jacquet, Rémi, Jourdes, Michael, Quideau, Stéphane, Teissedre, Pierre-Louis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722981/
https://www.ncbi.nlm.nih.gov/pubmed/31362436
http://dx.doi.org/10.3390/biom9080316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722981/
https://www.ncbi.nlm.nih.gov/pubmed/31362436
http://dx.doi.org/10.3390/biom9080316

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