Impact of oak tannin selection and barrel toasting on the oxidative stability of dry white wine - Université de Bourgogne Accéder directement au contenu
Article Dans Une Revue The Australian & New Zealand grapegrower & winemaker Année : 2018

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

Diaz-Rubio Maria Elena
  • Fonction : Auteur
Rozier, Jordan
  • Fonction : Auteur
Haroun, Capucine
  • Fonction : Auteur
Zbirko, Antoine
  • Fonction : Auteur
Badet-Murat Marie-Laure
  • Fonction : Auteur
Vicard Jean-Charles
  • Fonction : Auteur

Résumé

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.
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Dates et versions

hal-01930736 , version 1 (22-11-2018)

Identifiants

  • HAL Id : hal-01930736 , version 1

Citer

Maria Nikolantonaki, Christian Coelho, Diaz-Rubio Maria Elena, Rozier, Jordan, Haroun, Capucine, et al.. Impact of oak tannin selection and barrel toasting on the oxidative stability of dry white wine. The Australian & New Zealand grapegrower & winemaker, 2018, 655, pp.63-68. ⟨hal-01930736⟩

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