Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels

Food Chemistry

Volumn 115, Issue 2, 2009, Pages 639-649

  Cadahía, Estrella ^a   Fernández de Simón, Brígida ^a   Sanz, Miriam ^a   Poveda, Pilar ^a   Colio, Javier ^b  

^a Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria   (Spain)

^b Bodega Señorío de Otazu ^*  (Spain)

Author keywords

Ageing; Colour; Oak wood; Polyphenols; Quercus petraea; Volatile compounds; Wine

Indexed keywords

EID: 61349200799     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.076     Document Type: Article

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