Q. petraea

Sauvageot, E, Feuillat, F. (1999). The influence of oak wood (Quercus robur L., Q. petraea Liebl.) on the flavor of Burgundy Pinot noir. An examination of variation among individual trees. Am. J. Enol. TechnoL, 50, 447 55. 

Figure 5. Radial distributions of percentages of Cd extracted from wood of oak trees (Q. petraea) with various solutions. The broken vertical line indicates the position of the border between sapwood and heart wood. Means of three trees. After Balk and Hagemeyer (1994).

Vivas N. (1997) Recherches sur la qualite du chene franfais de tonnellerie (Q. petraea L., Q. robur L.) et sur les mficanismes d oxydor6duction des vins rouges au cours de leur 61evage en barriques. Thhse Doctorat, Universite de Bordeaux II. 

For the production of oak barrels in Europe wood of the English oak (Quercus robur) or of the Sessile oak (Q.petraea) and in the USA the wood of the white oak (Q. alba) are used. In addition to insoluble polymers (cellulose, hemicelluloses and lignin), oak wood contains about 10% of phenolic compounds in dry matter, the predominant part of which are ellagotannins. 

Chatonet, P. and Dubourdieu, D. (1998). Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Querqus petraea and Q. robur) for production of barrels used in barrel aging of wines. Am. J. Enol. Vitic. 30, 61. 

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