Effects of composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1076-1082

  Garde Cerdan T ^a   Lorenzo, C ^a   Carot, J M ^b   Esteve, M D ^b   Climent, M D ^b   Salinas, M R ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Ageing; Ethylphenols; Oak barrels; SBSE GC MS; Volatile composition

Indexed keywords

ETHYLPHENOL; EUGENOL; LACTONE; PHENOL DERIVATIVE; TARTARIC ACID; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; GEOGRAPHIC DISTRIBUTION; INCUBATION TIME; OAK; PH; STORAGE; TIME; WINE;

EID: 77951938106     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.077     Document Type: Article

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