Use of Species Other than Oak to Flavor Wine: An Exploratory Survey

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Young, O A ^a   Kaushal, M ^a   Robertson, J D ^a   Burns, H ^a   Nunns, S J ^b  

^a AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

^b Coopers Creek Vineyard Ltd ^*  (New Zealand)

Author keywords

Oak; Pyrolysis; Toasting; Wine; Wood species

Indexed keywords

LIGNIN; PHENOL DERIVATIVE;

ADOLESCENT; ADULT; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FEMALE; FOOD HANDLING; HUMAN; MALE; METABOLISM; METHODOLOGY; MIDDLE AGED; OAK; STATISTICAL MODEL; TASTE; TEMPERATURE; ULTRAVIOLET RADIATION; WINE; WOOD;

ADOLESCENT; ADULT; FEMALE; FOOD HANDLING; HUMANS; LIGNIN; LINEAR MODELS; MALE; MIDDLE AGED; PHENOLS; QUERCUS; TASTE; TEMPERATURE; ULTRAVIOLET RAYS; WINE; WOOD; YOUNG ADULT;

CUPRESSUS; CUPRESSUS MACROCARPA; QUERCUS ALBA;

EID: 78149398342     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01829.x     Document Type: Article

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