The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds-Reference-Cited by-同舟云学术

The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds

Published:2008-07 Issue:2 Volume:14 Page:63-70
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:

Author:

BAUTISTA-ORTN A.B.,LENCINA A.G.,CANO-LPEZ M.,PARDO-MNGUEZ F.,LPEZ-ROCA J.M.,GMEZ-PLAZA E.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2008.00008.x/fullpdf

Reference23 articles.

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

2. The effects of size, temperature and air contact on the outcome of heating oak fragments;Campbell;Australian Journal of Grape and Wine Research,2005

3. Oak chips. Factors affecting wine aroma and flavour;Campbell;Technical Review,2007

4. Incidence du traitement thermique du bois de chne sur sa composition chimique. 2e Partie: volution de certains composs en fonction de l'intensite de brlage;Chatonnet;Connaissance Vigne Vin,1989

5. levages des vins rouges en fts de chne: volution de certains composs volatils et de leur impact aromatique;Chatonnet;Sciences des Aliments,1990

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