Evolution of wine vinegar composition during accelerated aging with oak chips

Analytica Chimica Acta

Volumn 513, Issue 1, 2004, Pages 239-245

  Tesfaye, W ^a   Morales, M L ^a   Benitez B ^a   Garcia Parrilla M C ^a   Troncoso, A M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Accelerated aging; Oak chips; Polyphenol compounds; Sensory analysis; Volatile compounds; Wine vinegar

Indexed keywords

AGING OF MATERIALS; ALCOHOLS; BARRELING; PLANTS (BOTANY); VOLATILE ORGANIC COMPOUNDS;

OAK CHIPS; PHENOLIC COMPOUNDS; WINE VINEGAR;

WINE;

ALCOHOL; PHENOL; VINEGAR;

CHEMICAL ANALYSIS; CONFERENCE PAPER; LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; SOLID PHASE EXTRACTION; VOLATILIZATION; WHISKEY; WINE;

QUERCUS;

EID: 2442497193     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2003.11.079     Document Type: Conference Paper

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