Abstract：
:The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak chips decreased as the toast level increased in the French oak but this trend was not so clear in American oak. Oxygen consumption rate was clearly related to the level of released ellagitannins. Therefore, oak chips should be chosen for their potential to release ellagitannins release should be considered, not only because they can have a direct impact on the flavor and body of the wine, but also because they can protect against oxidation.
journal_name
Food Chemjournal_title
Food chemistryauthors
Navarro M,Kontoudakis N,Giordanengo T,Gómez-Alonso S,García-Romero E,Fort F,Canals JM,Hermosín-Gutíerrez I,Zamora Fdoi
10.1016/j.foodchem.2015.12.081subject
Has Abstractpub_date
2016-05-15 00:00:00pages
822-7eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30359-9journal_volume
199pub_type
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