Comparison of wine aromas with different tannic content aged in French oak barrels
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference19 articles.
1. Preparative separation by high-performance liquid chromatography of an extract of oak wood and determination of the composition of each fraction
2. Oak Lactone Isomer Ratio Distinguishes between Wine Fermented in American and French Oak Barrels
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1. Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels;ACS Omega;2020-03-26
2. Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation;European Food Research and Technology;2016-02-27
3. Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation;Journal of Food Science;2015-03-21
4. Sensory profile and acceptability of traditional and double-distilled cachaça aged in oak casks;Journal of the Institute of Brewing;2013-10-23
5. Detection of the origin of Brazilian wines based on the determination of only four elements using high-resolution continuum source flame AAS;Talanta;2013-07
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