Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

Journal International des Sciences de la Vigne et du Vin

Volumn 40, Issue 1, 2006, Pages 25-34

  De Coninck, G ^a   Jordao A M ^a   Ricardo Da Silva, J M ^a   Laureano, Olga ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Oak wood chips; Phenolics compounds; Red wines; Sensory analysis

Indexed keywords

CATALPA LONGISSIMA; QUERCUS PETRAEA; QUERCUS PYRENAICA;

EID: 33845809949     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2006.40.1.881     Document Type: Article

References (41)

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