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Fig. 9 | Journal of Ethnic Foods

Fig. 9

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

Fig. 9

Relation between the time a wine ages in tea and content of linalool. The correlation between linalool content and time aged in tea casks in clear although not so extreme as is the case of α-terpineol. The analysis shows that a shorter time of ageing in tea casks can induce important changes in the wine. It also points to the relevance of the kind of tea cask and its preparation before ageing wine, as it can confer different properties depending on its age, uses and cleaning process. Source: authors

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