Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.
Ana María Martínez-GilEstrella CadahíaBrígida Fernández de SimónGastón Gutiérrez-GamboaIgnacio NevaresMaría Del Álamo-SanzaPublished in: Journal of the science of food and agriculture (2018)
The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology. © 2018 Society of Chemical Industry.