Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compounds-Reference-Cited by-同舟云学术

Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compounds

Published:2004-11 Issue:2 Volume:88 Page:305-315
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Morales M.L,Benitez B,Troncoso A.M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. Chatonnet, P. (1991). Incidences du bois de chêne sur la composition chimique et les qualités organoleptiques des vins: applications technologiques. Thesis, Université de Bordeaux II, UFR Institut d'Oenologie

3. Ffect on heat on oak wood and its chemical composition. Part 2. Variation of certain compounds in relation to toasting intensity;Chatonnet;Connaissance de la Vigne et du Vin,1989

4. Maturation of red wines in oak barrels: Evolution of some volatile compounds and their aromatic impact;Chatonnet;Sciences Des Aliments,1990

5. Vanillin;Clark;Perfumer Flavorist,1990

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