Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting.

@article{Cadaha2001ChangesIL,
  title={Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting.},
  author={Estrella Cadah{\'i}a and L. B. Mu{\~n}oz and Br{\'i}gida Fern{\'a}ndez de Sim{\'o}n and Mar{\'i}a Concepci{\'o}n Garc{\'i}a-Vallejo},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 4},
  pages={1790-8}
}
The evolution of low molecular weight polyphenols in Spanish oak heartwood of Quercus robur,Quercus petraea, Quercus pyrenaica, and Quercus faginea was studied by HPLC, in relation to the processing of wood in barrel cooperage. The polyphenolic composition of Spanish woods subjected to natural seasoning for 3 years and to the toasting process was studied in… CONTINUE READING