Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis-Reference-Cited by-同舟云学术

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

Published:2018-06-27 Issue:15 Volume:98 Page:5795-5806
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Alañón M Elena¹^ORCID,Marchante Lourdes²,Alarcón Marina²,Díaz-Maroto Ignacio J³,Pérez-Coello Soledad²,Díaz-Maroto María Consuelo¹²^ORCID

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9129/fullpdf

Reference40 articles.

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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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