Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions
Author:
Affiliation:
1. Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d’Ornon Cedex, France
Funder
Tonnellerie Seguin-Moreau
Remy-Martin
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02619
Reference46 articles.
1. Review of quality factors on wine ageing in oak barrels
2. Contribution of oak wood ageing to the sweet perception of dry wines
3. Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography–Gustatometry and Fourier Transform Mass Spectrometry
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