Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

Maturation of Wines and Spirits: Comparisons, Facts, and Hypotheses

Vernon L. Singleton · American Journal of Enology and Viticulture · 1995 · 250 citations

Agriculture, Enology, Viticulture +10

Review of quality factors on wine ageing in oak barrels

Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta · Trends in Food Science & Technology · 2006 · 215 citations

Agriculture, Enology, Viticulture +16

Sensory-Directed Identification of Taste-Active Ellagitannins in American (<i>Quercus alba</i>L.) and European Oak Wood (<i>Quercus robur</i>L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines

Arne Glabasnia, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2006 · 211 citations

Agriculture, Biochemistry, Enology +17

Extractives Content in Cooperage Oak Wood during Natural Seasoning and Toasting; Influence of Tree Species, Geographic Location, and Single-Tree Effects

Franck Doussot, B. DE JESO, Stéphane Quideau et al. · Journal of Agricultural and Food Chemistry · 2002 · 164 citations

Agriculture, Botany, Plant Sciences +17

Volatile Compounds in Spanish, French, and American Oak Woods after Natural Seasoning and Toasting

Estrella Cadahía, Brígida Fernández de Simón, Jerzy Jalocha · Journal of Agricultural and Food Chemistry · 2003 · 154 citations

Agriculture, Chemistry, Plant Sciences +17