Utilización de Quercus Pyrenaica Willd. de Castilla y León En El Envejecimiento de Vinos. Comparación Con Roble Francés y Americano. Cadah́ıa, E., Fernández de Simón, B., Poveda, P., & Sanz, M. Volume 18 of INIA Monographs: Forestry, Instituto Nacional de Investigación y Tecnoloǵıa Agraria y Alimentaria. Paper abstract bibtex This study, on the enological quality of rebollo (Quercus pyrenaica Willd.) has been done with three main points in mind; the requirement for quality wood for wine barrels; the large rebollo covered regions that can be found in Castilla-León (722.773 ha) as well as in other parts of Spain (1.090.716 ha); and the possibility of being able to give our wines their own personality with recognizable characteristics. The study focuses on rebollo from Castilla-León, an addresses the chemical properties and structure of the wood, its evolution during the various stages of barrel-making, and its influence on the characteristics of wine aged in said barrels, in comparison to French and American woods, which are of well-known enological quality.
@book{cadahiaUtilizacionQuercusPyrenaica2008,
title = {Utilización de {{Quercus}} Pyrenaica {{Willd}}. de {{Castilla}} y {{León}} En El Envejecimiento de Vinos. {{Comparación}} Con Roble Francés y Americano},
author = {Cadah́ıa, Estrella and Fernández de Simón, Bŕıgida and Poveda, Pilar and Sanz, Miriam},
date = {2008},
volume = {18},
publisher = {{Instituto Nacional de Investigación y Tecnoloǵıa Agraria y Alimentaria}},
location = {{Madrid}},
url = {http://mfkp.org/INRMM/article/13559315},
abstract = {This study, on the enological quality of rebollo (Quercus pyrenaica Willd.) has been done with three main points in mind; the requirement for quality wood for wine barrels; the large rebollo covered regions that can be found in Castilla-León (722.773 ha) as well as in other parts of Spain (1.090.716 ha); and the possibility of being able to give our wines their own personality with recognizable characteristics. The study focuses on rebollo from Castilla-León, an addresses the chemical properties and structure of the wood, its evolution during the various stages of barrel-making, and its influence on the characteristics of wine aged in said barrels, in comparison to French and American woods, which are of well-known enological quality.},
isbn = {978-84-7498-525-2},
keywords = {*imported-from-citeulike-INRMM,~INRMM-MiD:c-13559315,forest-resources,quercus-pyrenaica,spain,wood-production,wood-properties},
series = {{{INIA Monographs}}: {{Forestry}}}
}
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