Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines-Reference-Cited by-同舟云学术

Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines

Published:2007-01 Issue:4 Volume:103 Page:1434-1448
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ortega-Heras Miriam,González-Sanjosé M Luisa,González-Huerta Carlos

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference59 articles.

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3. Teoria y práctica de la elaboraciñon del vino;Boulton,2002

4. Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting;Cadahía;Journal of Agricultural and Food Chemistry,2003

5. From wine to cognac;Cantagrel,1995

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