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Influence of Wine Turbidity on the Accumulation of Volatile Compounds from the Oak Barrel

✍ Scribed by Jiménez Moreno, Nerea; González Marco, Ana; Ancín Azpilicueta, Carmen

Book ID: 126795744
Publisher: American Chemical Society
Year: 2007
Tongue: English
Weight: 427 KB
Volume: 55
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0705163

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## Abstract In this work the concentration of biogenic amines in filtered and unfiltered wine during aging in oak barrels was studied. Red wine from Merlot grapes was used. The wine remained for 243 days in barrels of American oak (__Quercus alba__) and French oak (__Quercus sessilis__) from the Al