Livro das Actas - advid

HALE M.D., MCCAFFERTY K., LARMIE E., NEWTON J., SWAN J.S. (1999). The influence
of oak seasoning and toasting parameters on the composition and quality of wine. Am. J. Enol.
Vitic. 50:495-502.
JORDÃO A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (2005). Comparison of volatile
composition of cooperage oak wood of different origins (Quercus pyrenaica vs. Quercus alba
and Quercus petraea). Mitt. Klosterneuburg 55:31-40.
JORDÃO A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (2007). Ellagitannins from Portuguese
oak wood (Quercus pyrenaica Willd.) used in cooperage: Influence of geographical
origin, coarseness of the grain and toasting level. Hollforschung 61:155-160.
MOUTOUNET M., RABIER P.H., PUECH J.-L., VERETTE E., BARILLERE J.-M. (1989).
Analysis by HPLC of extractable substances in oak wood. Application to a Chardonnay wine.
Sci. Aliments 9:35-51.
RE R., PELLEGRINI N., PROTEGGENTE A., PANNALA A., YANG M., RICE-EVANS C.
(1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay.
Free Radic. Biol. Medi. 26:1231-1237.
SCALBERT A., MONTIES B., FAVRE J.M. (1988). Polyphenols of Quercus robur adult tree
and in vitro growth calli and shoots. Phytochemistry 27:3483-3488.
SINGLETON V.L., ROSSI J.A. (1965). Colorimetry of total phenolics with phosphomolybdicphosphotungstic
acid reagents. Am. J. Enol. Vitic. 16:144-158.
VIRIOT C., SCALBERT A., LAPIERRE C.L., MOUTOUNET M. (1993). Ellagitannins and lignins
in aging of spirits in oak barrels. J. Agric Food Chem. 41:1872-1879.
VIRIOT C., SCALBERT A., HERVÉ DU PENHOAT C.L.M., MOUTOUNET M. (1994). Ellagitannins
in woods of sessile oak and sweet chestnut dimerization and hydrolysis during wood
ageing. Phytochemistry 36:1253-1260.
VIVAS N. (2002). Manuel de Tonnellerie: À l’usage des utilisateurs de futaille, Féret Ed., Bordeaux,
França.
VIVAS N., GLORIES Y. (1996). Role of oak wood ellagitannins in the oxidation process of red
wines during aging. Am. J. Enol. Vitic. 47:103-107.
119
Livro Actas