Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels

Journal of Food Composition and Analysis

Volumn 21, Issue 8, 2008, Pages 667-671

  Karathanos, Vaios T ^a   Syrimbei, Chrysanthi ^a   Chiou, Antonia ^a   Karathanos, Athanassios ^b   Makris, Dimitris P ^c  

^a HAROKOPIO UNIVERSITY   (Greece)

^b E Tsantalis Wineries SA   (Greece)

^c Department of Food Quality and Chemistry of Natural Products ^*  (Greece)

Author keywords

Ageing; Benzoates; Food composition; Hydroxycinnamates; Oak barrels; Phenolic acids; White wines

Indexed keywords

EID: 50949119822     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.05.005     Document Type: Article

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