Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels

Author:

Cadahía Estrella,Fernández de Simón Brígida,Sanz Miriam,Poveda Pilar,Colio Javier

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference63 articles.

1. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regressions models;Aznar;Journal of Agricultural and Food Chemistry,2003

2. Influence du bois sur certains substances odorant des vins;Boidron;Connaissance Vigne Vin,1988

3. An odour detection threshold determination of all four possible stereoisomers of oak lactone in a white and red wine;Brown;Australian Journal of Grape Wine Research,2006

4. Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting;Cadahía;Journal of Agricultural and Food Chemistry,2001

5. Evolution of Ellagitannins in Spanish, French, and American oak wood during natural seasoning and toasting;Cadahía;Journal of Agricultural and Food Chemistry,2001

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