Author:
Pizarro C.,Rodríguez-Tecedor S.,Esteban-Díez I.,Pérez-del-Notario N.,González-Sáiz J.M.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
1. Chips, lees, and micro-oxygenation: Influence on some flavors and sensory profile of a bottled red Sangiovese wine;Arfelli;European Food Research and Technology,2011
2. Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels;Cadahía;Food Chemistry,2009
3. The effects of size, temperature and air contact on the outcome of heating oak fragments;Campbell;Australian Journal of Grape and Wine Research,2005
4. Sensory descriptive analysis of a red wine aged with oak chips in stainless steel tanks or used barrels: Effect of the contact time and size of the oak chips;Cano-López;Journal of Food Quality,2008
5. Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines;Cejudo-Bastante;Food Chemistry,2011
Cited by
21 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