Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

Food Research International Volume 128, February 2020, 108703 Ana M.Martínez-Gila, Mariadel Alamo-Sanzaa, IgnacioNevaresb, RosarioSánchez-Gómeza, LauraGallegoa a  Department of Analytical Chemistry b  Department of Agroforestry Engineering UVaMOX – Universidad de Valladolid, 34004 Palencia, Spain  Seasoning and toasting treatments carried out in…

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Oak in Winemaking Symposium

2019 ASEV National Conference 70th ASEV National Conference This symposium is designed to explore the impacts of using oak barrels on the quality and composition of wine. The symposium is designed to address the fundamental aspects of coopering, oak chemistry,…

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