6533b822fe1ef96bd127de2b

RESEARCH PRODUCT

Impact of oak tannin selection and barrel toasting on the oxidative stability of dry white wine

Maria NikolantonakiChristian CoelhoDiaz-rubio Maria ElenaRozier JordanHaroun CapucineZbirko AntoineGougeon Régis D.Badet-murat Marie-laureVicard Jean-charles

subject

concentrationoxidationeducationfood and beveragesellagitanninstability[SDV.IDA] Life Sciences [q-bio]/Food engineeringtanninbarrelageingoak[SDV.IDA]Life Sciences [q-bio]/Food engineeringtoastingwineoxygen

description

International audience; The article focuses on the impact of selecting barrel toasting and oak tennin on the dry white wine's oxidative stability. It reports that the management of the barrel ageing is the most important step for the production of premium quality wines and its role in the micro-oxygenation and enrichment of odorant compounds. The oak wood contains the antioxidant capacity. The barrel ageing on the oxidative stability of white wine includes experimental setup, analysis and chemical profiles.

https://u-bourgogne.hal.science/hal-01930736