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The use of Spanish oak wood in the ageing of wines. Comparison with French and American oak wood


The use of Spanish oak wood in the ageing of wines. Comparison with French and American oak wood
The use of Spanish oak wood in the ageing of wines. Comparison with French and American oak wood

E. Cadahía Fernández

Affiliation: CIFOR-INIA

Biography: Doctora en CC. Químicas por la UCM. Investigadora del INIA desde 1984. En Química Forestal desde 1990. Coordinadora y colaboradora en numerosos proyectos de investigación, centrados en la química de los productos forestales como madera, corcho y resinas, en relación con su origen geográfico y su procesado industrial. Autora de numerosos artículos científicos y técnicos en su especialidad

B. Fernández de Simón

Affiliation: CIFOR-INIA

Biography: Doctora en Farmacia por la UCM. Investigadora del CSIC desde 1986-1993. Investigadora del INIA desde 1993, en Química Forestal. Coordinadora y colaboradora en numerosos proyectos de investigación, centrados en la química de los productos forestales como madera, corcho y resinas, en relación con su origen geográfico y su procesado industrial. Autora de numerosos artículos científicos y técnicos en su especialidad

Cerrar

E. Cadahía Fernández; B. Fernández de Simón

About the authors 

Publication year: 2004

Language: Spanish

Subjects: Agricultural, Forestry, Food Science and Technology

Collection: INIA Monographs: Forestry

Review:

New sources need of quality wood for cooperage, with the purpose of preserving the current supplier areas and, the search of new and profitable applications for forestry areas, has managed to considerer the utilization of Spanish oak like alternative to French and American oaks, usually used in oenology. Best wood characteristics were found from Quercus robur, Q. petraea and Q. pyrenaica, among the four Spanish species studied. Its chemical composition (polyphenols, tannins and volatile compounds with oenological interest) turned out similar to that of French wood. Its structural properties (mesh, grain, density and permeability) also were appropriate to oenological use.

More information

Physical Description : 136 p., 17x24; il.

ISBN: 9788474984996

eISBN: 9788474985733

ISSN: 1575-6106

Publication: Madrid : Instituto Nacional de Investigación y Tecnología Agraria y Alimentaría (INIA), 2004

Reference INIA: F010

Other data of interest:
NIPO (print version): 655-04-001-9
Sites for buying the print version (selling price: €12+VAT):
Servicio de Publicaciones INIA. Ctra Coruña km 7,5. 28040 MADRID. Contact: distri@inia.es. Tel: 34913471493.

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This book was added to our online catalog on Wednesday 30 November, 2011.