Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 15, 2007, Pages 6244-6251

  Moreno, Nerea Jiménez ^a   Marco, Ana González ^a   Azpilicueta, Carmen Ancín ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Lees; Volatile compounds; Wine aging; Wine turbidity

Indexed keywords

ALDEHYDE; FURAN DERIVATIVE; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FERMENTATION; FILTRATION; FOOD HANDLING; INSTRUMENTATION; METHODOLOGY; OAK; VOLATILIZATION; WINE; WOOD;

ALDEHYDES; FERMENTATION; FILTRATION; FOOD HANDLING; FURANS; PHENOLS; QUERCUS; VOLATILIZATION; WINE; WOOD;

EID: 34547773772     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0705163     Document Type: Article

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