Changes in antioxidant activity and the proanthocyanidin fraction of red wine aged in contact with portuguese (Quercus Pyrenaica Willd.) and American (Quercus Alba L.) oak wood chips

Italian Journal of Food Science

Volumn 21, Issue 1, 2009, Pages 51-64

  Gonalves, F J ^a   Jordao, A M ^a  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

Author keywords

Antioxidant activity; Chips; Oak wood; Proanthocyanidins; Quercus alba; Quercus pyrenaica; Wine

Indexed keywords

QUERCUS; QUERCUS ALBA; QUERCUS PYRENAICA; VITACEAE;

EID: 67449104483     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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