Aroma-active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.1859/fullpdf
Reference27 articles.
1. Chemical and sensory changes in white wines fermented in the presence of oak chips
2. Fermentation of White Wines in the Presence of Wood Chips of American and French Oak
3. Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips
4. . In Chemistry of Wine Flavour, (eds). ACS Symposium Series No. 714. American Chemical Society: Washington, DC, 1998; 180–207.
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