The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine-Reference-Cited by-同舟云学术

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The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine

Published:2022-06 Issue: Volume:163 Page:113618
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Jiménez-Sánchez María,Castro Remedios^ORCID,Rodríguez-Dodero M. Carmen,Durán-Guerrero Enrique

Funder

Universidad de Cádiz

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test;Apetrei;Food Research International,2012

2. Changes in the chemical composition of plum distillate during maturation with oak chips under different conditions;Balcerek;Food Technology and Biotechnology,2017

3. Effect of microoxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines;Cano-López;American Journal of Enology and Viticulture,2006

4. Wine aging technology: Fundamental role of wood barrels;Carpena;Foods,2020

5. Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar;Chanivet;Food Chemistry,2020

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

2. Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines;LWT;2023-04

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