Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood-Reference-Cited by-同舟云学术

Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood

Published:2006-03 Issue:1-2 Volume:563 Page:198-203
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Fernández de Simón Brígida,Cadahía Estrella,Hernández Teresa,Estrella Isabel

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference31 articles.

1. P. Chatonnet, The effect of oak wood on the chemical composition and the organoleptic properties of wine, The application of technology, Thèse D.E.R., Université de Bordeaux II, no. 2, Bordeaux, 1991.

2. P.J. Spillman, Oak wood contribution to wine aroma, Thesis, University of Adelaide, Australia, 1997.

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