Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 8, 2006, Pages 3047-3054

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

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aging; American oak; Aroma; Extraction; Flavor; French oak; GC MS; Modeling; Wine

Indexed keywords

4 PROPYLGUAIACOL; 4-PROPYLGUAIACOL; DRUG DERIVATIVE; FURFURAL; GUAIACOL; LACTONE;

ARTICLE; FOOD HANDLING; KINETICS; METHODOLOGY; OAK; ODOR; PHYSICAL CHEMISTRY; SEASON; TIME; WINE; WOOD;

CHEMISTRY, PHYSICAL; FOOD HANDLING; FURALDEHYDE; GUAIACOL; KINETICS; LACTONES; ODORS; QUERCUS; SEASONS; TIME FACTORS; WINE; WOOD;

EID: 33646535615     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052534v     Document Type: Article

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