Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis

Author:

Alañón M Elena1ORCID,Marchante Lourdes2,Alarcón Marina2,Díaz-Maroto Ignacio J3,Pérez-Coello Soledad2,Díaz-Maroto María Consuelo12ORCID

Affiliation:

1. Regional Institute for Applied Scientific Research (IRICA), Area of Food Science and Technology, University of Castilla-La Mancha; Ciudad Real Spain

2. Department of Analytical Chemistry and Food Science and Technology, Area of Food Science and Technology, Faculty of Chemical Sciences and Technologies; University of Castilla-La Mancha; Ciudad Real Spain

3. Department of Agroforestry Engineering; Higher Polytechnic School, Universidad de Santiago de Compostela; Lugo Spain

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. Incidence of fermentation and aging conditions of dry white wines in barrels on their composition in substance yielded by oak wood;Chatonnet;Sci Aliments,1992

2. Enological potential of chestnut wood for aging Tempranillo wines part I: volatile compounds and sensorial properties;Alañón;Food Res Int,2013

3. Artificial aging of wines using oak chips;Arapitsas;Food Chem,2004

4. Volatile composition and sensory characteristics of chardonnay wines treated with American and Hungarian oak chips;Guchu;Food Chem,2006

5. Influence of geographical location, site and silvicultural parameters on volatile composition of Quercus pyrenaica willd. Wood used in wine aging;Alañón;Forest Ecol Manag,2011

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