Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile, phenolic, and organoleptic characteristics of Tem...

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Bibliographic Details
Main Authors: Pilar Rubio-Bretón, Teresa Garde-Cerdán, Juana Martínez
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Beverages
Subjects:
oak fragments
oak barrels
volatile compounds
phenolic compounds
sensory analysis
triangular tasting
Online Access:https://www.mdpi.com/2306-5710/4/4/102

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