Extraction, detection, and quantification of flavano-ellagitannins and ethylvescalagin in a Bordeaux red wine aged in oak barrels.

Abstract

An extraction procedure and an analytical method have been developed to detect and quantify for the first time a series of ellagitannin derivatives formed in wine during aging in oak barrels. The method involves a preliminary purification step on XAD7 HP resin followed by a second purification step on TSK 40 HW gel. The resulting extract is analyzed for… (More)

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@article{Saucier2006ExtractionDA, title={Extraction, detection, and quantification of flavano-ellagitannins and ethylvescalagin in a Bordeaux red wine aged in oak barrels.}, author={C{\'e}dric Saucier and Michael Jourdes and Yves Glories and St{\'e}phane Quideau}, journal={Journal of agricultural and food chemistry}, year={2006}, volume={54 19}, pages={7349-54} }