Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry.
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DOI: 10.1016/j.foodchem.2022.132322
Abstract: This research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels… read more here.
Keywords: wine spirits; galloyl glucose; ageing technology; gallotannins ellagitannins ... See more keywords
Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS
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DOI: 10.3390/foods11223617
Abstract: Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A… read more here.
Keywords: wine spirit; wine spirits; wine; wood ... See more keywords