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Article dans une revue

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

Maria Nikolantonaki 1 Christian Coelho 1 Diaz-Rubio Maria Elena Rozier, Jordan Haroun, Capucine Zbirko, Antoine Gougeon Régis D. 1 Badet-Murat Marie-Laure Vicard Jean-Charles 
1 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : 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.
Keywords : ageing barrel concentration ellagitannin oak oxidation oxygen stability tannin toasting wine
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Article dans une revue
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01930736
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Soumis le : jeudi 22 novembre 2018 - 11:38:42
Dernière modification le : vendredi 20 mai 2022 - 09:06:42

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  • HAL Id : hal-01930736, version 1

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UNIV-BOURGOGNE | PAM

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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, Ryan Publications, 2018, pp.63-68. ⟨hal-01930736⟩

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