Use of acacia barrique barrels - Influence on the quality of Malvazija from Istria wines

Food Chemistry

Volumn 120, Issue 3, 2010, Pages 698-702

  Kozlovic, Gianfranco ^a   Jeromel, Ana ^b   Maslov, Luna ^b   Pollnitz, Alan ^c   Orlić, Sandi ^b  

^a Kozlovic Winery   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c Toxicology   (Australia)

Author keywords

Acacia; Aroma; Oak; Wine; Wood barrels

Indexed keywords

EUGENOL; FURFURAL; GUAIACOL; LACTONE DERIVATIVE; PHENOL;

ACACIA; AGING PLANT; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; NONHUMAN; OAK; WINE;

ACACIA;

EID: 74249088442     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.065     Document Type: Article

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