Articles producció científica> Bioquímica i Biotecnologia

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

  • Dades identificatives

    Identificador: imarina:8123235
    Autors:
    Maria NavarroAdela Mena MoralesThomas GiordanengoSergio Gómez AlonsoEsteban García RomeroFrancesca FortJoan Miquel CanalsIsidro Hermosín GutiérrezFernando Zamora Marín
    Resum:
    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.
  • Altres:

    Autor segons l'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
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Canals Bosch, Joan Miquel / Fort Marsal, Maria Francesca / Zamora Marín, Fernando
    Resum: 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.
    Àrees temàtiques: Horticulture Geociências Food science & technology Food science Engenharias ii Ciências agrárias i Ciência de alimentos
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1151-0285
    Adreça de correu electrònic de l'autor: fernando.zamora@urv.cat mariafrancesca.fort@urv.cat jmcanals@urv.cat
    Identificador de l'autor: 0000-0002-4213-3528 0000-0002-1577-2797 0000-0003-1989-2574
    Data d'alta del registre: 2023-08-05
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: oeno-one.eu/article/download/3487/12756
    Referència a l'article segons font original: Journal International Des Sciences De La Vigne Et Du Vin. 54 (3): 497-511
    Referència de l'ítem segons les normes 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
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.20870/oeno-one.2020.54.3.3489
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2020
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology,Horticulture
    Horticulture
    Geociências
    Food science & technology
    Food science
    Engenharias ii
    Ciências agrárias i
    Ciência de alimentos
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