Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters
Author:
Affiliation:
1. Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d’Ornon Cedex, 33882 France
2. Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
3. Biolaffort, 11 rue Aristide Berges, Floirac 33210, France
Funder
Biolaffort
Seguin-Moreau
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01633
Reference49 articles.
1. Wine Descriptive Language Supports Cognitive Specificity of Chemical Senses
2. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one
3. The role of olfaction in the elaboration and use of the Chardonnay wine concept
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