Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
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2. Role of wood macromolecules on selective sorption of phenolic compounds by wood;Barrera-García;Journal of Agricultural and Food Chemistry,2008
3. Sorption behavior of volatile phenols at the oak wood/wine interface in a model system;Barrera-García;Journal of Agricultural and Food Chemistry,2006
4. Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels;Caldeira;Analytica Chimica Acta,2006
5. Effect of oak barrel type on the volatile composition of wine: Storage time optimization;Cerdán;LWT - Food Science and Technology,2006
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