Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character-Reference-Cited by-同舟云学术

Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character

Published:2019-04 Issue: Volume:278 Page:460-468
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

González-Centeno M.R.,Chira K.,Teissedre P.L.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Characterization of fruity aroma modifications in red wines during malolactic fermentation;Antalick;Journal of Agricultural and Food Chemistry,2012

3. Quantitative analysis of volatile compounds stemming from oak wood. Application to the ageing of wines in barrels;Barbe;Journal of Cooperage Science and Technology,1996

4. Ability of Oenococcus oeni to influence vanillin levels;Bloem;Developments in Food Science,2006

5. Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni;Bloem;Food Microbiology,2008

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