Open Access
Issue
Ciência Téc. Vitiv.
Volume 32, Number 2, 2017
Page(s) 93 - 101
DOI https://doi.org/10.1051/ctv/20173202093
Published online 15 January 2018
  • Argoti J.C., Salido S., Linares-Palomino P.J., Ramírez B., Insuastya B., Altarejos J., 2011. Antioxidant activity and free radical scavenging capacity of a selection of wild-growing Colombian plants. J. Sci. Food Agric., 91, 2399– 2406. [CrossRef] [PubMed] [Google Scholar]
  • Avella A., Cárdenas L.M., 2010. Conservación y uso sostenible de los bosques de roble en el corredor de conservacion guantiva - la Rusia - Iguaque, departamentos de santander y Boyacá, Colombia. Colombia Forestal, 1, 5–25. [Google Scholar]
  • Cabrita M.J., Barrocas Dias C., Costa Freitas A.M., 2011. Phenolic acids, phenolic aldehydes and furanic derivatives in oak chips: American vs. French oaks. S. Afr. J. Enol. Vitic., 32, 204-210. [Google Scholar]
  • Cadahia E., Fernández de Simon B., 2004. Utilización de roble español en el envejecimiento de vino. Comparación con roble francés y americano. 136 p. Ed: Instituto Nacional de Investigación Agraria y Alimentaria. Ministerio de Educación y Ciencia, Madrid. [Google Scholar]
  • Cadahía E., Fernández de Simon B., Poveda P., Sanz M., 2008. Utilización de Quercus pyrenaica Willd. de Castilla y Leon en el envejecimiento de vinos. Comparación con roble francés y americano. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria. 175 p. Monografias INIA (ed), Serie Forestal, Madrid. [Google Scholar]
  • Cadahía E., Muñoz L., Fernández de Simón B., García-Vallejo M.C., 2001a. Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting. J. Agric. Food Chem., 49, 1790–1798. [CrossRef] [Google Scholar]
  • Cadahía E., Varea S., Munoz L., Fernández de Simón B., García-Vallejo M.C., 2001b. Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting. J. Agric. Food Chem., 49, 3677–3684. [CrossRef] [Google Scholar]
  • Caldeira I., Clímaco M.C., Bruno de Sousa R., Belchior A.P., 2006. Volatile composition of oak and chestnut woods used in brandy ageing: modification induced by heat treatment. J. Food Eng., 76, 202-211. [CrossRef] [Google Scholar]
  • Canas S., Leandro M.C., Spranger M.I., Belchior A.P., 2000. Influence of botanical species and geographical origin on the content of low molecular weight phenolic compounds of woods used in Portuguese cooperage. Holzforschung, 54, 255-261. [Google Scholar]
  • Chatonnet P., Dubourdieu D., 1998. Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel ageing of wines. Am. J. Enol. Vitic., 49, 79–85. [Google Scholar]
  • Doussot, F., de Jéso B., Quideau S., Pardon P., 2002. Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects. J. Agric. Food Chem., 50, 5955–5961. [CrossRef] [PubMed] [Google Scholar]
  • Doussot F., Pardon P., Dedier J., De Jeso B., 2000. Individual, species and geographic origin influence on cooperage oak extractible content (Quercus robur L. and Quercus petraea Liebl.). Analysis, 28, 960–965. [Google Scholar]
  • Fernández de Simón B., Cadahia E., Conde E., García-Vallejo M.C., 1996. Low molecular weight phenolic compounds in Spanish oak woods. J. Agric. Food Chem., 44, 1507–1511. [CrossRef] [Google Scholar]
  • Fernández de Simón B., Cadahia E., Conde E., García-Vallejo M.C., 1998. Ellagitannins in woods of Spanish oaks. J. Sci. Tech. Tonnellerie, 4, 91–98. [Google Scholar]
  • Fernández de Simón B., Cadahia E., Conde E., García-Vallejo M.C., 1999. Ellagitannins in wood of Spanish, French and American oaks. Holzforschung, 53, 147–150. [Google Scholar]
  • Fernández de Simón B., Sanz M., Cadahia E., Poveda P., Broto M., 2006. Chemical characterization of oak heartwood from Spanish forests of Quercus pyrenaica (Wild.) ellagitannins, low molecular weight phenolic, and volatile compounds. J. Agric. Food Chem., 54, 8314–8321. [CrossRef] [PubMed] [Google Scholar]
  • Gallego L., Del Alamo M., Nevares I., Fernández J., Fernández de Simón B., Cadahía E., 2012. Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.). Food Sci. Technol. Int., 18, 151–165. [CrossRef] [PubMed] [Google Scholar]
  • Garcia R., Soares B., Barrocas Dias C., Costa Freitas A.M., Cabrita M.J., 2012. Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips. Eur. Food Res. Technol., 235, 457–467. [CrossRef] [Google Scholar]
  • García-Estévez I., Alcalde-Eon C., Martínez-Gil AM., Rivas-Gonzalo J.C., Escribano-Bailon M.T., Nevares I., del Alamo-Sanza M., 2017. An approach to the study of the interactions between ellagitannins and oxygen during oak wood aging. J. Agric. Food Chem., doi: 10.1021/acs.jafc.7b02080. [Google Scholar]
  • Garde-Cerdán T., Ancín-Azpilicueta C., 2006. Review of quality factors on wine ageing in oak barrels. Trends Food Sci. Tech., 17, 438–447. [CrossRef] [Google Scholar]
  • Gonçalves F.J., Jordão A.M., 2009. Changes in antioxidant activity and the proanthocyanidin fraction of red wine aged in contact with Portuguese (Quercus Pyrenaica Willd.) and American (Quercus Alba L.) oak wood chips. Ital. J. Food Sci., 21, 51-64. [Google Scholar]
  • González R.E., Baleta L.C., 2010. Quantification and comparison of ageing markers substances of accelerated aging rums and in oak (Quercus humboldtii) barrels. Rev. Venez. Cienc. Tecnol. Aliment., 1, 170–183. [Google Scholar]
  • González R.E., Calderón L., Cabeza R., 2008. Quantification of ageing markers substances in Quercus humboldtii throught high efficiency liquid cromatography. Temas Agrarios, 13, 56–63. [CrossRef] [Google Scholar]
  • Guilley E., Hervé J.C., Huber F., Nepveu G., 1999. Modelling variability of within-ring density components in Quercus petraea Liebl. with mixed-effect models and simulating the influence of contrasting silvicultures on wood density. Ann. For. Sci., 56, 449–458. [CrossRef] [EDP Sciences] [Google Scholar]
  • Jordão A.M., Ricardo-da-Silva J.M., Laureano O., 2007. Ellagitannins from Portuguese oak wood (Quercus pyrenaica Willd.) used in cooperage: Influence of geographical origin, coarseness of the grain and toasting level. Holzforschung, 61, 155–160. [Google Scholar]
  • Masson E., Baumes R., Moutounet M., Puech J.L., 2000. The effect of kiln-drying on the levels of ellagitannins and volatile compounds of European oak (Quercus petraea Liebl.) stave wood. Am. J. Enol. Vitic., 51, 201–214. [Google Scholar]
  • Masson G., Moutounet M., Puech J.-L., 1995. Ellagitannins content of oak wood as a function of species and of sampling position in the three. Am. J. Enol. Vitic., 46, 262–268. [Google Scholar]
  • Matricardi L., Waterhouse A.L., 1999. Influence of toasting technique on color and ellagitannins of oak wood in barrel making. Am. J. Enol. Vitic. 50, 519–525. [Google Scholar]
  • Michel J., Jourdes M., Silva M.A., Giordanengo T., Mourey N., Teissedre P.-L., 2011. Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine. J. Agric. Food Chem., 59, 5677–5683. [CrossRef] [PubMed] [Google Scholar]
  • Miller D.P., Howell G.S., Michaelis C.S., Dickmann D.I., 1992. The content of phenolic acid and aldehyde flavor components of white oak as affected by site and species. Am. J. Enol. Vitic., 43, 333–338. [Google Scholar]
  • Mosedale J., Charrier B., Crouch N., Janin G., Savill P., 1996. Variation in the composition and content of ellagitannins in the heartwood of European oaks (Quercus robur and Q. petraea). comparison of two French forests and variation with heartwood age. Ann. For. Sci., 53, 1005–1018. [CrossRef] [EDP Sciences] [Google Scholar]
  • Navarro M., Kontoudakis N., Giordanengo T., Gómez-Alonso S., García-Romero E., Fort, F., Zamora F., 2016. Oxygen consumption by oak chips in a model wine solution; influence of the botanical origin, toast level and ellagitannin content. Food Chem., 199, 822–827. [CrossRef] [PubMed] [Google Scholar]
  • Prida A., 2002. Use of oak wood in manufacture of barrels for preparing and aging wines. In: Oak; ecology, types and management. 173–193. Aleixo Chuteira C., Bispo Grão A. (eds.), Nova publishers, New York. [Google Scholar]
  • Prida A., Puech J.-L., 2006. Influence of geographical origin and botanical species on the content of extractives in American, French, and East European oak woods. J. Agric. Food Chem., 54, 8115–8126. [CrossRef] [PubMed] [Google Scholar]
  • Stark T., Wollmann N., Wenker K., Lösch S., Glabasnia A., Hofmann T., 2010. Matrix calibrated LC-MS/MS quantitation and sensory evaluation of oak ellagitannins and their transformation products in red wines. J. Agric. Food Chem., 58, 6360–6369. [CrossRef] [PubMed] [Google Scholar]
  • Vivas N., Pianet I., Bourgeois G., Vitry C., Servens C., Glories Y., 1998. Characterization of heartwood lignin fractions from Quercus robur L. and Quercus petraea (Matt) Liebl., the main oak species used for barrel making. Am. J. Enol. Vitic., 49, 49–55. [Google Scholar]
  • Wilson K., White D.J.B., 1986. The anatomy of wood: its diversity and variability. 1–309. Stobart and Son, London. [Google Scholar]
  • Zhang B.O., Cai J., Duan C., Reeves M.J., He F., 2015. A review of polyphenolics in oak woods. Int. J. Mol. Sci., 16, 6978–7014. [CrossRef] [PubMed] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.