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Fig. 8 | Journal of Ethnic Foods

Fig. 8

From: Vino de Tea (pine heartwood wine) from La Palma (Spain): ethnographic and physic-chemical characterization of a unique fermented product

Fig. 8

Tea casks (Fig. 6) and detail of resin protruding from an old cask (Fig. 7). Relation between the time wine ages in tea and content of α-terpineol. The analysis demonstrates a clear correlation between time spent in tea casks and α-terpineol content. The most illustrative case is sample T3. This sample spent almost 3 years in a tea cask, and presents extremely high amounts of this resinous compound. Source: authors

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