Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour
Author:
Funder
Junta de Castilla y Leon Consejeria de Educacion
Junta de Castilla y León
España Ministerio de Ciencia e Innovación
Ministerio de Economía y Competitividad
Publisher
Elsevier BV
Subject
Food Science
Reference57 articles.
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2. Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips;del Alamo Sanza;Analytica Chimica Acta,2004
3. Influence of different aging systems and oak woods on aged wine color and anthocyanin composition;del Álamo Sanza;European Food Research and Technology,2004
4. Recent advances in the evaluation of the oxygen transfer rate in oak barrels;del Alamo-Sanza;Journal of Agricultural and Food Chemistry,2014
5. Oak wine barrel as an active vessel: A critical review of past and current knowledge;del Alamo-Sanza;Critical Reviews in Food Science and Nutrition,2017
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