Determination of low-molecular mass phenols in red wines: The influence of chips, staves and micro-oxygenation aging tank

Food Science and Technology International

Volumn 17, Issue 5, 2011, Pages 429-438

  Gallego, L ^a   Nevares, I ^a   Fernandez J A ^a   Del Alamo M ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Aging; barrels; chips; micro oxygenation; phenolic compounds; red wine; staves

Indexed keywords

BARRELS; CHIPS; MICRO-OXYGENATION; PHENOLIC COMPOUNDS; RED WINE; STAVES;

ALDEHYDES; CHEMICAL COMPOUNDS; METHANOL; MOLECULAR MASS; OXYGENATION; OXYGENATORS; PHENOLS; TANKS (CONTAINERS);

WINE;

ALDEHYDE; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; DRUG DERIVATIVE; GALLIC ACID; PHENOL DERIVATIVE; SINAPIC ACID; STAINLESS STEEL; SYRINGIC ACID;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DISCRIMINANT ANALYSIS; FOOD HANDLING; INSTRUMENTATION; MOLECULAR WEIGHT; OAK; OXIDATION REDUCTION REACTION; TIME; WINE; WOOD;

ALDEHYDES; CINNAMATES; COUMARIC ACIDS; DISCRIMINANT ANALYSIS; FOOD HANDLING; FOOD TECHNOLOGY; GALLIC ACID; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PHENOLS; QUERCUS; STAINLESS STEEL; TIME FACTORS; WINE; WOOD;

EID: 80054887194     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211414786     Document Type: Article

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