Customized oxygenation barrels as a new strategy for controlled wine aging

Author:

Prat-García S.,Nevares I.,Martínez-Martínez V.,del Alamo-Sanza M.

Funder

Junta de Castilla y León

MINECO

FEDER

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention;Coelho;Food Research International,2019

2. Envejecimiento en barricas de roble del vino tinto de la D.O. Ribera del Duero. Estudio de la evolución de los monosacáridos y de sus relaciones con los compuestos fenólicos y los porcentajes de color (Doctoral dessertation);del Alamo-Sanza,1997

3. Characterization of the oxygen transmission rate of oak wood species used in cooperage;del Alamo-Sanza;Journal of Agricultural and Food Chemistry,2017

4. Oak wine barrel as an active vessel: A critical review of past and current knowledge;del Alamo-Sanza;Critical Reviews in Food Science and Nutrition,2017

5. Recent advances in the evaluation of the oxygen transfer rate in oak barrels;del Alamo-Sanza;Journal of Agricultural and Food Chemistry,2014

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