Red wine aging in oak barrels: evolution of the monosaccharides content
2000
Alamo, Marı́a del | Bernal, José Luis | Nozal, María J. del | Gómez-Cordovés, Carmen | Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
A study of the evolution of the monosaccharides arabinose, rhamnose, galactose, glucose, xylose, mannose, fructose and ribose in a red wine aged in oak barrels is presented. The influences of the barrel manufacture, the variety and the origin of the oak wood have also been considered. The monosaccharide variations depend on the type of wood; higher values during aging are observed for galactose, fructose and xylose. The relationships between monosaccharides explain some structural ratios and their sequence of formation can also be deduced. The oak variety and the coopery have an influence on the monosaccharide composition of the aged wine, which indicates a structural difference between the hemicelluloses of French and American oak wood.
Показать больше [+] Меньше [-]The authors wish to acknowledge the financial support of the Comisión Interministerial de Ciencia y Tecnologı́a (CICYT) for this research (ALI92-0232), and the assistance provided by I. Izquierdo. Marı́a del Alamo Sanza thanks the Spanish CICYT for a doctoral fellowship.
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Эту запись предоставил Instituto de Fermentaciones Industriales