Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels

Food Chemistry

Volumn 147, Issue , 2014, Pages 346-356

  Fernandez De Simon B ^a   Martinez J ^b   Sanz, M ^c   Cadahia E ^a   Esteruelas, E ^c   Munoz A M ^c  

^a Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria   (Spain)

^b Ctra Burgos Km 6   (Spain)

^c I+D+I Industrial Tonelera Navarra SL (INTONA)   (Spain)

Author keywords

Aging; Non oak woods; Volatile compounds; Wine

Indexed keywords

AGING TIME; CHEMICAL MARKERS; OAK WOOD; RED WINE; VOLATILE COMPOUNDS; VOLATILE PROFILE;

AGING OF MATERIALS; FRUITS; VOLATILE ORGANIC COMPOUNDS; WINE;

WOOD;

VOLATILE AGENT;

ACACIA; AGING; ARTICLE; ASH; CHEMICAL COMPOSITION; CHERRY; CHESTNUT; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; OAK; RED WINE; WOOD;

AGING; BEVERAGES; FRUITS; VOC; WOOD;

ACACIA; ROBINIA PSEUDOACACIA;

AGING; NON-OAK WOODS; VOLATILE COMPOUNDS; WINE;

ACACIA; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PRUNUS; QUERCUS; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE; WOOD;

EID: 84886168704     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.158     Document Type: Article

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