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Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak

M R González-Centeno1, K Chira1, P-L Teissedre2

  • 1Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France.

Food Chemistry
|May 24, 2016
PubMed

Keywords:
AstringencyBarrel oak woodEllagitanninsRed wine ageingToastingVolatile composition

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