Importance of chip selection and elaboration process on the aromatic composition of finished wines

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 13, 2008, Pages 5102-5111

  Rodríguez Bencomo, Juan J ^a   Ortega Heras, Miriam ^a   Pérez Magariño, Silvia ^a   González Huerta, Carlos ^a   González San José, M Luisa ^b  

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

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Microoxygenation; Oak chips; Volatile compounds; Wine

Indexed keywords

PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD INDUSTRY; VOLATILIZATION; WINE; WOOD;

FERMENTATION; FOOD INDUSTRY; PHENOLS; VOLATILIZATION; WINE; WOOD;

EID: 47849126117     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800373d     Document Type: Article

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