Effect of different oak woods on aged wine color and anthocyanin composition

European Food Research and Technology

Volumn 213, Issue 4-5, 2001, Pages 281-285

  Revilla, Isabel ^a   González SanJosé, Maria Luisa ^b  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Anthocyanin; Color; Oak wood; Red wine; Vitisins

Indexed keywords

CHROMATIC QUALITY; OAK WOOD; PHENOLIC COMPOSITION; RED WINE; VITISINS; WINE COLOR;

COLOR; WINE; WOOD;

ANTHOCYANINS;

EID: 0141449748     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170100369     Document Type: Article

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