Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after ferment...

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Bibliographic Details
Main Authors: Maria Kyraleou, Eleni Tzanakouli, Yorgos Kotseridis, Kleopatra Chira, Ioannis Ligas, Stamatina Kallithraka, Pierre-Louis Teissedre
Format: Article
Language:English
Published: International Viticulture and Enology Society 2016-12-01
Series:OENO One
Subjects:
oak chips
Agiorgitiko
Acacia chips
tannins
anthocyanins
ellagitannins
wood derived volatiles
Online Access:https://oeno-one.eu/article/view/885

Internet

https://oeno-one.eu/article/view/885

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