title: Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content.
abstract: The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak chips decreased as the toast level increased in the French oak but this trend was not so clear in American oak. Oxygen consumption rate was clearly related to the level of released ellagitannins. Therefore, oak chips should be chosen for their potential to release ellagitannins release should be considered, not only because they can have a direct impact on the flavor and body of the wine, but also because they can protect against oxidation.
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Navarro
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain.
authors.forename: Nikolaos
authors.initials: N
authors.lastname: Kontoudakis
authors.affiliation: R&D - Qualité Pronektar, Sciage du Berry/Tonnellerie Radoux, ZA des Noraies, 36290 Mézières-en-Brenne, France.
authors.forename: Thomas
authors.initials: T
authors.lastname: Giordanengo
authors.affiliation: Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain; Fundación Parque Científico y Tecnológico de Castilla La-Mancha, Paseo de la Innovación, 1, 02006 Albacete, Spain.
authors.forename: Sergio
authors.initials: S
authors.lastname: Gómez-Alonso
authors.affiliation: Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain.
authors.forename: Esteban
authors.initials: E
authors.lastname: García-Romero
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain.
authors.forename: Francesca
authors.initials: F
authors.lastname: Fort
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain.
authors.forename: Joan Miquel
authors.initials: JM
authors.lastname: Canals
authors.affiliation: Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain.
authors.forename: Isidro
authors.initials: I
authors.lastname: Hermosín-Gutíerrez
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain. Electronic address: fernando.zamora@urv.cat.
authors.forename: Fernando
authors.initials: F
authors.lastname: Zamora
mesh_terms: D005511:Food Handling; D047348:Hydrolyzable Tannins / Q000737:chemistry*; D010101:Oxygen Consumption / Q000502:physiology*; D029963:Quercus / Q000737:chemistry*; D013649:Taste; D014920:Wine / Q000032:analysis*; D014934:Wood
chemical_list: D047348:Hydrolyzable Tannins; C013515:ellagitannin
keywords: Botanical origin; Ellagitannins; Oak chips; Oxygen consumption; Toast level