Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics

Food Research International

Volumn 51, Issue 2, 2013, Pages 536-543

  Alanon M E ^a   Schumacher, R ^a   Castro Vazquez L ^a   Diaz Maroto M C ^a   Hermosin Gutierrez I ^a   Perez Coello M S ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Aging process; Chestnut; Chromatic characteristics; Phenolic composition; Wine

Indexed keywords

AGING PROCESS; AGING TIME; CHESTNUT; CHESTNUT WOOD; CHROMATIC CHARACTERISTICS; COLOR CHARACTERISTICS; CRUCIAL PARAMETERS; EFFECT OF TIME; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC PROFILES; RED WINE; SORPTION EFFECTS; TEMPRANILLO; TOASTING PROCESS; WINE PHENOLIC COMPOUNDS;

FLAVONOIDS; FRUITS; OXYGENATION; SORPTION; WINE;

PHENOLS;

EID: 84873902144     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.051     Document Type: Article

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