Characterization of Volatile Constituents in Commercial Oak Wood Chips
Author:
Affiliation:
1. Centro de Investigación Forestal, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Apdo. 8111, 28080 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101301a
Reference31 articles.
1. Fermentation of White Wines in the Presence of Wood Chips of American and French Oak
2. The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds
3. Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them
4. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels
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