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. 2022 Apr 14;27(8):2531. doi: 10.3390/molecules27082531

Figure 3.

Figure 3

Sum of the C-glucosidic ellagitannin (18) concentrations in eau-de-vie during 18 months of aging in oak barrels manufactured with different toasting levels (LT: Light Toasting; MT: Medium Toasting; MT+: Medium Toasting Plus; HT: High Toasting; N: Normal; S: Slow) (A), and C-glucosidic ellagitannins (18) behavior for MT+N toasting (B).