Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1434-1448

  Ortega Heras, Miriam ^a   González Sanjosé, Ma Luisa ^b   González Huerta, Carlos ^a  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Aging; Oak wood; Single variety wines; Volatile compounds

Indexed keywords

4 ETHYLGUAICOL; 4 ETHYLPHENOL; 5 METHYLFURFURAL; EUGENOL; FURFURAL; GUAIACOL; LACTONE DERIVATIVE; SULFUR DIOXIDE; SYRINGALDEHYDE; TARTARIC ACID; UNCLASSIFIED DRUG; VANILLIN; VOLATILE AGENT; WHISKYLACTONE;

AGING; ARTICLE; CHEMICAL COMPOSITION; EXTRACTION; NONHUMAN; OAK; RED WINE; WOOD;

LEPIDOPTERA;

EID: 33947497804     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.060     Document Type: Article

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