Sorption and diffusion properties of volatile phenols into cork

Author:

Karbowiak Thomas,Mansfield Anna Katharine,Barrera-García V. Daniela,Chassagne David

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment;Barker;Australian Journal of Grape and Wine Research,2001

2. Role of wood macromolecules on selective sorption of phenolic compounds by wood;Barrera-Garcia;Journal of Agricultural and Food Chemistry,2008

3. Sorption behavior of volatile phenols at the oak wood/wine interface in a model system;Barrera-Garcia;Journal of Agricultural and Food Chemistry,2006

4. Effect of closure and packageing type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines;Blake;Journal of Agricultural and Food Chemistry,2009

5. Elevage des vins rouges en fûts de chêne : Évolution de certains composés volatils et de leur impact aromatique;Chatonnet;Sciences des Aliments,1990

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