The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: Effect of the contact time and size of the oak chips on aroma compounds

Australian Journal of Grape and Wine Research

Volumn 14, Issue 2, 2008, Pages 63-70

  Bautista Ortin A B ^a   Lencina, A G ^a   Cano Lopez M ^a   Pardo Minguez F ^a   Lopez Roca J M ^a   Gomez Plaza E ^a  

^a Campus de Espinardo   (Spain)

Author keywords

Aroma; Barrel; Oak chip; Wine; Wood

Indexed keywords

EID: 47349088557     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2008.00008.x     Document Type: Article

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