Oak barrel tannin and toasting temperature: Effects on red wine condensed tannin chemistry

Watrelot, AA; Badet-Murat, ML; Waterhouse, AL

Watrelot, AA (reprint author), Univ Calif Davis, Dept Viticulture & Enol, One Shields Ave, Davis, CA 95616 USA.

LWT-FOOD SCIENCE AND TECHNOLOGY, 2018; 91 (): 330

Abstract

Red wine is known to derive specific aromas and to have its color enhanced by oak wood compounds, but the effect of oak barrels on wine tannin chemist......

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