Journal
FOOD CHEMISTRY
Volume 115, Issue 2, Pages 639-649Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.12.076
Keywords
Quercus petraea; Oak wood; Wine; Ageing; Colour; Polyphenols; Volatile compounds
Funding
- Ministerio de Ciencia y Tecnologia, Spain [AGL 2002-04559-C02-01]
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The oenological quality of Spanish oak wood from Navarra (Quercus petraea Liebl.) in relation to French wood of recognised quality in cooperage has been evaluated. We have studied the effects of the Spanish wood on wine evolution during ageing, in regards to chromatic characteristics polyphenols and volatile., compounds related to oak wood, in three different mono-varietal wines (cv. Tempranillo, cv. Cabernet Sauvignon and cv. Merlot) from the Origin Denomination Navarra. The results were compared with those obtained for the same wines aged in French oak barrels from central regions of France, obtained from five different French and Spanish cooperages. The wines aged in Spanish oak evolved in the same way as those aged in French. In general, at the end of the ageing process the differences in their chromatic and chemical characteristics were very small, although each wood type added special characteristics. the exact properties of which also depended on the grape variety. The Spanish oak wood (Q. petraea Liebl.) from Navarra has an oenological quality similar to French oak wood of the same species from Central region. (C) 2009 Elsevier Ltd. All rights reserved.
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