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dc.contributor.authorFernández de Simón, Brígida-
dc.contributor.authorSanz, Miriam-
dc.contributor.authorCadahía, Estrella-
dc.contributor.authorMartínez García, Juana-
dc.contributor.authorEsteruelas, Enrique-
dc.contributor.authorMuñoz, Angel Mª.-
dc.date.accessioned2017-02-20T11:32:40Z-
dc.date.available2017-02-20T11:32:40Z-
dc.date.issued2014-01-15-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 143: 66-76 (2014)-
dc.identifier.urihttp://hdl.handle.net/10261/144305-
dc.description.abstractThe nonanthocyanic phenolic composition of four red wines, one white, and one rosé aged using barrels and chips of cherry, chestnut, false acacia, ash and oak wood was studied by LC-DAD-ESI/MS, to identify the phenolic compounds that woods other than oak contribute to wines, and if some of them can be used as chemical markers of ageing with them. A total of 68 nonanthocyanic phenolic compounds were identified, 15 found only in wines aged with acacia wood, 6 with cherry wood, and 1 with chestnut wood. Thus, the nonanthocyanic phenolic profile could be a useful tool to identify wines aged in contact with these woods. In addition, some differences in the nonanthocyanic phenolic composition of wines were detected related to both the levels of compounds provided by each wood species and the different evolution of flavonols and flavanols in wines during ageing in barrels or in contact with chips. © 2013 Elsevier Ltd.-
dc.description.sponsorshipThis study was financed by Ministerio de Ciencia e Innovación (Project INIA-FEDER RTA2009-0046) from Spain, as well as Tonelería Intona, SL, and Navarra Government (Project: “Caracterización de maderas alternativas al roble en tonelería para uso alimentario”). Miriam Sanz received a contract from the Spanish Government through the Torres Quevedo program.-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.subjectWine-
dc.subjectPolyphenols-
dc.subjectNon-oak woods-
dc.subjectBarrels-
dc.subjectLC-DAD-ESI/MS-
dc.titlePolyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood-
dc.typeartículo-
dc.identifier.doi10.1016/j.foodchem.2013.07.096-
dc.relation.publisherversionhttp://doi.org/10.1016/j.foodchem.2013.07.096-
dc.date.updated2017-02-20T11:32:41Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderNafarroako Gobernua-
dc.contributor.funderInstituto Nacional de Investigación y Tecnología Agraria y Alimentaria (España)-
dc.contributor.funderEuropean Commission-
dc.contributor.funderMinisterio de Ciencia e Innovación (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/100007652es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004837es_ES
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