Changes in chemical composition of a red wine aged in acacia, cherry, chestnut, mulberry, and oak wood barrels

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 5, 2009, Pages 1915-1920

  Rosso, Mirko De ^a,b   Panighel, Annarita ^a   Vedova, Antonio Dalla ^a   Stella, Laura ^c   Flamini, Riccardo ^a,b  

^a CRA VIT Laboratorio Chimico   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

^c CNR   (Italy)

Author keywords

Aroma; polyphenols; LC MS; SPME; Wine; Wood barrels

Indexed keywords

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; INSTRUMENTATION; METHODOLOGY; ODOR; VOLATILIZATION; WINE; WOOD;

FOOD HANDLING; ODORS; VOLATILIZATION; WINE; WOOD;

ACACIA; MORUS (PLANT);

EID: 64549156076     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803161r     Document Type: Article

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