Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo

Journal of Food Science

Volumn 73, Issue 7, 2008, Pages

  Bosso, A ^a   Petrozziello, M ^a   Santini, D ^a   Motta, S ^a   Guaita, M ^a   Marulli, C ^b  

^a CRA Centro di Ricerca per l'Enologia   (Italy)

^b Enologist of the Ciccio Zaccagnini Cellar ^*  (Italy)

Author keywords

Barrels; Montepulciano d'Abruzzo; Sensory analysis; Volatile substances; Wine aging

Indexed keywords

LACTONE; STAINLESS STEEL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; METHODOLOGY; OAK; ODOR; WINE; WOOD;

FOOD HANDLING; LACTONES; ODORS; QUERCUS; STAINLESS STEEL; VOLATILE ORGANIC COMPOUNDS; WINE; WOOD;

EID: 51349149875     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00891.x     Document Type: Article

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