Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaica Willd.) Oak Wood Barrels-Reference-Cited by-同舟云学术

Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaica Willd.) Oak Wood Barrels

Published:2008-09-09 Issue:19 Volume:56 Page:9046-9055
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fernández de Simón Brígida¹,Cadahía Estrella¹,Sanz Miriam¹,Poveda Pilar¹,Perez-Magariño Silvia¹,Ortega-Heras Miriam¹,González-Huerta Carlos¹

Affiliation:

1. Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, and Estación Enológica de Rueda, Instituto Tecnológico Agrario de Castilla y León (ITACyL), C/Santísimo Cristo, 26, 47490 Rueda (Valladolid), Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8014602

Reference50 articles.

1. III Inventario Forestal Español. Ed. DGCONA. Ministerio de Medio Ambiente,2002.

2. Extractives Content in Cooperage Oak Wood during Natural Seasoning and Toasting; Influence of Tree Species, Geographic Location, and Single-Tree Effects

Cited by 60 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. Volatile Phenols;Understanding Wine Chemistry;2024-05-24

2. Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression;Critical Reviews in Food Science and Nutrition;2024-05-20

3. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis;American Journal of Enology and Viticulture;2024

4. Application of ultrasounds to improve oak aging of white wines;BIO Web of Conferences;2023

5. The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian ?Kadarka? red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica);VITIS;2023