Influence of oak wood on the chemical and organoleptic profile of white wines
Tatyana Yoncheva,
Nikolay Stoyanov,
Dimitar Dimitrov
Abstract:The use of oak wood in various forms for the production of white wines has become an increasingly popular practice among winemakers. As a result of extraction, condensation and other processes, their chemical composition and sensory profile were modified. Phenolic compounds and volatile aromatic substances passed from the wood to the wine improving the aroma and taste and enhancing its antioxidant activity. Their quantity has depended on the botanical type and origin of the wood and the method of its heat trea… Show more
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