Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels

Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels

The aim of this work was to study the cooperage potential of the oak species Quercus pyrenaica, which is widespread throughout the Iberian Peninsula. A red wine of 2016 vintage was aged in new barrels made from Quercus pyrenaica, Quercus petraea and Quercus alba for 12 months. This process was rep...

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Bibliographic Details
Main Authors:	Gombau Jordi, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2022-08-01
Series:	OENO One
Subjects:	oak aging <i>Q. pyrenaica</i> <i>Q. alba</i> <i>Q. petraea</i> volatile substances ellagitannins
Online Access:	https://oeno-one.eu/article/view/5551

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