Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products-Reference-Cited by-同舟云学术

Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products

Published:2009-03 Issue:3 Volume:20 Page:269-276
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Garde-Cerdán T.,Lorenzo C.,Carot J.M.,Esteve M.D.,Climent M.D.,Salinas M.R.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

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3. Influence of oak wood on the aromatic composition and quality of wines with different tannin contents;Díaz-Plaza;Journal of Agricultural and Food Chemistry,2002

4. Comparison of wine aromas with different tannic content aged in French oak barrels;Díaz-Plaza;Analytica Chimica Acta,2002

5. Commission Regulation VO 2676/90 concerning the establishment of common analytical methods in the sector of wine;ECC;Official Journal of the European Community,1990

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