The quality of white wines fermented in Croatian oak barrels

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 124-128

  Herjavec, S ^a   Jeromel, A ^a   Da Silva, A ^b   Orlic, S ^a   Redzepovic, S ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Barrique; Oak phenols; Sensory properties; White wines

Indexed keywords

ALDEHYDE DERIVATIVE; PHENOL DERIVATIVE; STEEL;

ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CROATIA; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OAK; WINE INDUSTRY;

EID: 33745198209     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.034     Document Type: Article

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