A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

► Ageing wine with oak wood contributes to an increase in the antioxidant capacity. Non-toasted oak wood extracts showed higher antioxidant capacity values than toasted. Antioxidant capacity was closely correlated with the total polypheonolic content. Phenolic acids and ellagitannins: the main responsible for the antioxidant capacity.