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]
  • 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.
  • 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.
  • 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.
  • 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.
  • 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]
  • 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]
  • 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]
  • 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.
  • 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.
  • 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]
  • 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.
  • 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]
  • 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.
  • 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.
  • 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]
  • 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]
  • 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]
  • 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.
  • 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]
  • 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.
  • 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.
  • 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.
  • 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]
  • 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.
  • 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.
  • 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.
  • 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.
  • 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]
  • 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.
  • 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]
  • 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]
  • 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.
  • 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]
  • 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]
  • 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.
  • Wilson K., White D.J.B., 1986. The anatomy of wood: its diversity and variability. 1–309. Stobart and Son, London.
  • 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]

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.