Author, as appears in the article.: Maria Navarro; Adela Mena Morales; Thomas Giordanengo; Sergio Gómez Alonso; Esteban García Romero; Francesca Fort; Joan Miquel Canals; Isidro Hermosín Gutiérrez; Fernando Zamora Marín

Department: Bioquímica i Biotecnologia

URV's Author/s: Canals Bosch, Joan Miquel / Fort Marsal, Maria Francesca / Zamora Marín, Fernando

Abstract: Aim: The aim of the study was to evaluate the effect on wine colour and phenolic and volatile composition of supplementing a red wine with different oak staves - selected using a non-invasive measurement method based on infrared spectrometry (Oakscan system) - during a micro-oxygenation treatment.

Thematic Areas: Horticulture Geociências Food science & technology Food science Engenharias ii Ciências agrárias i Ciência de alimentos

licence for use: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 1151-0285

Author's mail: fernando.zamora@urv.cat mariafrancesca.fort@urv.cat jmcanals@urv.cat

Author identifier: 0000-0002-4213-3528 0000-0002-1577-2797 0000-0003-1989-2574

Record's date: 2023-08-05

Papper version: info:eu-repo/semantics/publishedVersion

Link to the original source: oeno-one.eu/article/download/3487/12756

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Journal International Des Sciences De La Vigne Et Du Vin. 54 (3): 497-511

APA: Maria Navarro; Adela Mena Morales; Thomas Giordanengo; Sergio Gómez Alonso; Esteban García Romero; Francesca Fort; Joan Miquel Canals; Isidro Hermosín (2020). Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition. Journal International Des Sciences De La Vigne Et Du Vin, 54(3), 497-511. DOI: 10.20870/oeno-one.2020.54.3.3489

Article's DOI: 10.20870/oeno-one.2020.54.3.3489

Entity: Universitat Rovira i Virgili

Journal publication year: 2020

Publication Type: Journal Publications