Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

LWT

Volumn 43, Issue 10, 2010, Pages 1533-1541

  Ortega Heras, Miriam ^a   Pérez Magariño, Silvia ^a   Cano Mozo, Estela ^a   González San José, Ma Luisa ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Oak barrels; Oak chips; Phenolic compounds; Sensory analysis; Wine

Indexed keywords

SENSORY ANALYSIS;

COMPOSITION PROFILE; GEOGRAPHICAL ORIGINS; GRAPE VARIETY; OAK BARRELS; OAK CHIPS; PHENOLIC COMPOUNDS; PHENOLICS COMPOSITIONS; RED WINE; SENSORY CHARACTERISTICS; SENSORY PROFILES;

WINE;

VITACEAE;

EID: 77956613459     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.026     Document Type: Article

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