The study have dimostrated the evolution of c-glucisidic ellagitannins during wine aging occurred in presence of oak wood. HPLC-MS was used to characterizise these compounds. After 24 days of maceration with oak, the wine showed a similar concentration of the same wine ageing for 1 year in barrique.
A study of chemical role on ageing of red wine minor components: flavano-ellagitannins / Borriello, I; Romano, Raffaele; SPAGNA MUSSO, Salvatore. - ELETTRONICO. - 4:(2007), pp. 1-8. (Intervento presentato al convegno III International Symposium CIGR - Food and Agricultural Products: Processing and Innovation tenutosi a Napoli nel 24-26 September 2007).
A study of chemical role on ageing of red wine minor components: flavano-ellagitannins
ROMANO, RAFFAELE;SPAGNA MUSSO, SALVATORE
2007
Abstract
The study have dimostrated the evolution of c-glucisidic ellagitannins during wine aging occurred in presence of oak wood. HPLC-MS was used to characterizise these compounds. After 24 days of maceration with oak, the wine showed a similar concentration of the same wine ageing for 1 year in barrique.| File | Dimensione | Formato | |
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