Wine Aging Technologies
Author:
Abstract
Publisher
MDPI AG
Subject
Food Science
Link
https://www.mdpi.com/2306-5710/5/1/24/pdf
Reference7 articles.
1. Different Woods in Cooperage for Oenology: A Review
2. Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect
3. Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics
4. Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood
5. New Strategies to Improve Sensorial Quality of White Wines by Wood Contact
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines;LWT;2023-04
2. Wine Aging Technology: Fundamental Role of Wood Barrels;Foods;2020-08-23
3. Modelling Changes in Volatile Compounds in British Columbian Varietal Wines that Were Bottle Aged for Up to 120 Months;Beverages;2019-09-06
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