Variation of the chemical composition of red wine (Alicante Bouschet and Syrah) during the first eight months of maturation in new and reused oak wood barrels

Antunes, Carlos Alberto LopesPotêncio, LuísaTeixeira, M.C.C.Carmona, ManuelaHipólito, JoséPeres, Maria de FátimaGouveia, CecíliaRamos, António SantosAnjos, O.2023-08-042023-08-042022ANTUNES, Carlos [et al.] (2023) - Variation of the chemical composition of red wine (Alicante Bouschet and Syrah) during the first eight months of maturation in new and reused oak wood barrels. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar : livro de resumos. castelo Branco : SPQ. P. 247. Póster.978-989-8124-36-4http://hdl.handle.net/10400.11/8582This study aimed to follow the variation of the quality of a wine composed of a blend of the cultivars ‘Alicante Bouschet’ and ‘Syrah' during the maturation process in French oak barrels produced with wood from Bertranges ou Tronçais region, comparing new barrels with third time reused barrel in the wine maturation.engRed wineWine maturationOak barrelsReused barrelVariation of the chemical composition of red wine (Alicante Bouschet and Syrah) during the first eight months of maturation in new and reused oak wood barrelsconference object