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

  • Datos identificativos

    Identificador: imarina:8123235
    Handle: https://hdl.handle.net/20.500.11797/imarina8123235
    Autores:
    Maria NavarroAdela Mena MoralesThomas GiordanengoSergio Gómez AlonsoEsteban García RomeroFrancesca FortJoan Miquel CanalsIsidro Hermosín GutiérrezFernando Zamora Marín
    Resumen:
    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.

  • Otros:

    Autor según el artículo: Maria Navarro; Adela Mena Morales; Thomas Giordanengo; Sergio Gómez Alonso; Esteban García Romero; Francesca Fort; Joan Miquel Canals; Isidro Hermosín Gutiérrez; Fernando Zamora Marín
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Canals Bosch, Joan Miquel / Fort Marsal, Maria Francesca / Zamora Marín, Fernando
    Resumen: 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.
    Áreas temáticas: Horticulture Geociências Food science & technology Food science Engenharias ii Ciências agrárias i Ciência de alimentos
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1151-0285
    Direcció de correo del autor: fernando.zamora@urv.cat mariafrancesca.fort@urv.cat jmcanals@urv.cat
    Identificador del autor: 0000-0002-4213-3528 0000-0002-1577-2797 0000-0003-1989-2574
    Fecha de alta del registro: 2023-08-05
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: oeno-one.eu/article/download/3487/12756
    Referencia al articulo segun fuente origial: Journal International Des Sciences De La Vigne Et Du Vin. 54 (3): 497-511
    Referencia 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 Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.20870/oeno-one.2020.54.3.3489
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2020
    Tipo de publicación: Journal Publications

  • Palabras clave:

    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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