Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

Producción Científica

Detalles Bibliográficos
Autores: Martínez Gil, Ana María, Álamo Sanza, María del, Nevares Domínguez, Ignacio Gerardo, Sánchez Gómez, Rosario, Gallego, Laura
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/81518
Acceso en línea:https://doi.org/10.1016/j.foodres.2019.108703
https://uvadoc.uva.es/handle/10324/81518
Access Level:acceso abierto
Palabra clave:Chips Staves Oxygen Wine Phenolic composition Quercus pyrenaica Willd.
id ES_3cc26ed2a583db0ada0577bdcd8a0335
oai_identifier_str oai:uvadoc.uva.es:10324/81518
network_acronym_str ES
network_name_str España
repository_id_str
spelling Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenationMartínez Gil, Ana MaríaÁlamo Sanza, María delNevares Domínguez, Ignacio GerardoSánchez Gómez, RosarioGallego, LauraChips Staves Oxygen Wine Phenolic composition Quercus pyrenaica Willd.Producción CientíficaSeasoning and toasting treatments carried out in cooperage influence the chemical composition of the oak, and these treatments affect different oak species in different ways. For this reason, numerous studies have focused on the evaluation of both the oak wood materials and the resulting aged wines in order to optimize the different cooperage processes. Seasoning involves immobilizing the wood for long periods of time, leading to an increase in the price of the final product. When using alternative products instead of barrels, in addition to the seasoning and toasting of the wood, the size of the wood pieces is a determining factor in the characteristics of the final wine. Therefore, the objective of this work was to evaluate the polyphenolic composition of the same red wine aged with different alternative products and a small amount of oxygen for 120 days. Specifically, the effect of 2 types of seasoning and 3 types of toasting of chips and staves made from the wood of Q. pyrenaica Willd. was studied. The results showed that the size of the alternative product was the factor that determines the phenolic composition of the wines over the entire ageing process, independent of the seasoning or toasting method carried out on the wood.interreg España-Portugal Programme (Iberphenol)MINECO (AGL2014-54602P)Junta de Castilla y León (VA315P18)Elsevier2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foodres.2019.108703https://uvadoc.uva.es/handle/10324/81518reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.sciencedirect.com/science/article/pii/S0963996919305897?via%3Dihubinfo:eu-repo/semantics/openAccessoai:uvadoc.uva.es:10324/815182026-06-13T12:44:47Z
dc.title.none.fl_str_mv Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
title Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
spellingShingle Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
Martínez Gil, Ana María
Chips Staves Oxygen Wine Phenolic composition Quercus pyrenaica Willd.
title_short Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
title_full Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
title_fullStr Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
title_full_unstemmed Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
title_sort Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
dc.creator.none.fl_str_mv Martínez Gil, Ana María
Álamo Sanza, María del
Nevares Domínguez, Ignacio Gerardo
Sánchez Gómez, Rosario
Gallego, Laura
author Martínez Gil, Ana María
author_facet Martínez Gil, Ana María
Álamo Sanza, María del
Nevares Domínguez, Ignacio Gerardo
Sánchez Gómez, Rosario
Gallego, Laura
author_role author
author2 Álamo Sanza, María del
Nevares Domínguez, Ignacio Gerardo
Sánchez Gómez, Rosario
Gallego, Laura
author2_role author
author
author
author
dc.subject.none.fl_str_mv Chips Staves Oxygen Wine Phenolic composition Quercus pyrenaica Willd.
topic Chips Staves Oxygen Wine Phenolic composition Quercus pyrenaica Willd.
description Producción Científica
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodres.2019.108703
https://uvadoc.uva.es/handle/10324/81518
url https://doi.org/10.1016/j.foodres.2019.108703
https://uvadoc.uva.es/handle/10324/81518
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0963996919305897?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869406396526624768
score 15.81155

Similares en LA Referencia