Comparative Study of the Characteristics of American White Oak (<i>Quercus alba</i>) and European Oak (<i>Quercus petraea and Q. robur</i>) for Production of Barrels Used in Barrel Aging of Wines-Reference-Cited by-同舟云学术

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Comparative Study of the Characteristics of American White Oak (Quercus alba) and European Oak (Quercus petraea and Q. robur) for Production of Barrels Used in Barrel Aging of Wines

Published:1998 Issue:1 Volume:49 Page:79-85
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Chatonnet P.,Dubourdieu D.

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits;Journal of Agricultural and Food Chemistry;2024-09-04

2. Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties;Heliyon;2024-08

3. Detailed three-dimensional analyses of tyloses in oak used for bourbon and wine barrels through X-ray computed tomography;Scientific Reports;2024-07-24

4. Comparative analysis of the evolution of phenolic profiles during wood aging of a Carménère wine using novel products or procedures aimed at re-using oak barrels;Food Bioscience;2024-02

5. Cachaça production: from sugar cane to spirit;Journal of the Institute of Brewing;2023-12-14

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