Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: An analytical study

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 4166-4177

  Jarauta, Idoia ^a   Cacho, Juan ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aging; Aroma; Aroma evolution; Flavor; Furaneol; Gamma lactones; GC MS; Homofuraneol; Maltol; Oak; Phenylacetaldehyde; Sotolon; Wine

Indexed keywords

ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; OAK; ODOR; TIME; WINE; WOOD;

FOOD HANDLING; ODORS; QUERCUS; TIME FACTORS; WINE; WOOD;

EID: 20844442331     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0481960     Document Type: Article

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