Influence of Wood Heat Treatment Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallie Acid Contents in Oak Wood and Wine Spirit Mixtures

dc.contributor.author	Villalón Mir, Marina
dc.date.accessioned	2025-07-24T06:31:34Z
dc.date.available	2025-07-24T06:31:34Z
dc.date.issued	1996
dc.identifier.uri	https://hdl.handle.net/10481/105600
dc.description.abstract	Oak wood plays a very important role in spirit aging. A study using HPLC was, therefore, carrled our on the influence of the temperature of wood trealment on phenolic compounds of spirits in conctact with wood. lt was found that hight temperatures favor lignin decaed, thus increasing benzoic aldehyde contents. Study of the influence of maceration time showed that periods of more than24 hours do not cause significant changes in the phenolic derivative contents of spirits	es_ES
dc.language.iso	eng	es_ES
dc.publisher	American Society for Enology and Viticulture	es_ES
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.title	Influence of Wood Heat Treatment Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallie Acid Contents in Oak Wood and Wine Spirit Mixtures	es_ES
dc.type	preprint	es_ES
dc.rights.accessRights	open access	es_ES
dc.identifier.doi	10.5344/ajev.1996.47.4.441

Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional