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 : wine tannin toasting stability ageing barrel concentration ellagitannin oak oxidation oxygen
Type de document :
Article dans une revue
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01930736
Contributeur : Pam - Université de Bourgogne <>
Soumis le : jeudi 22 novembre 2018 - 11:38:42
Dernière modification le : vendredi 23 novembre 2018 - 01:16:33

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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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