Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products

Food Control

Volumn 20, Issue 3, 2009, Pages 269-276

  Garde Cerdan T ^a   Lorenzo, C ^a   Carot, J M ^b   Esteve, M D ^b   Climent, M D ^b   Salinas, M R ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Ageing; Grape variety; Oak wood; Red wines; Volatile compounds

Indexed keywords

VITACEAE;

EID: 54049124591     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.05.003     Document Type: Article

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