Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

Journal of Food Composition and Analysis

Volumn 23, Issue 2, 2010, Pages 175-184

  Cerezo, Ana B ^a   Tesfaye, Wendu ^a   Soria Diaz M E ^a   Torija, M Jesús ^b   Mateo, Estíbaliz ^b   Garcia Parrilla, M Carmen ^a   Troncoso, Ana M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Ageing; Balsamic vinegar; Composition of vinegar; Food analysis; Food composition; Phenolic compounds; Red wine vinegar; Sensory analysis; Wood barrels

Indexed keywords

ACACIA;

EID: 77649337784     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.08.008     Document Type: Article

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