PHENOLIC COMPOUNDS RELEASED FROM OAK, CHERRY, CHESTNUT AND

Advantages and drawbacks from the use of oak chips in oenology are well documented; wood oenological value is primarily related to cooperage potential, and not addressed from the oenologist view; for this reason other woods did not had similar attention. Polyphenols release is determinant to recogni...

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Bibliographic Details
Main Author: Soares, Bruno (author)
Other Authors: Garcia, Raquel (author), Costa Freitas, Ana Maria (author), Cabrita, Maria Joao (author)
Format: article
Language:eng
Published: 2012
Subjects:
oak
chestnut
robinia
cherry
toasting level
phenolic compounds
Online Access:http://hdl.handle.net/10174/5365
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/5365

Internet

http://hdl.handle.net/10174/5365

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