Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different o...

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Detalles Bibliográficos
Autores principales: Prat-García, Samanta, Oliveira, Joana, del Alamo-Sanza, Maria, de Freitas, Victor, Nevares, Ignacio, Mateus, Nuno
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7794814/
https://www.ncbi.nlm.nih.gov/pubmed/33375614
http://dx.doi.org/10.3390/molecules26010064

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7794814/
https://www.ncbi.nlm.nih.gov/pubmed/33375614
http://dx.doi.org/10.3390/molecules26010064

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