Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood

European Food Research and Technology

Volumn 216, Issue 2, 2003, Pages 150-156

  Fernández de Simón, Brígida ^a   Hernández, Teresa ^b   Cadahía, Estrella ^a   Dueñas, Montserrat ^b   Estrella, Isabel ^b  

^a NIA   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Ageing; Colour; Low molecular weight phenolic compounds; Oak wood; Wine

Indexed keywords

COMPOSITION; LARGE SCALE SYSTEMS; MOLECULAR WEIGHT; OXIDATION; PHENOLS; QUALITY CONTROL;

BARRELS;

WINE;

QUERCUS;

EID: 0141777625     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0637-4     Document Type: Article

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