Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage-Reference-Cited by-同舟云学术

Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage

Published:2003-07-31 Issue:18 Volume:51 Page:5444-5449
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pérez-Prieto Luis J.¹,López-Roca Jose M.¹,Martínez-Cutillas Adrián¹,Pardo-Mínguez Francisco¹,Gómez-Plaza Encarna¹

Affiliation:

1. Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain, Centro de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain, and Bodegas San Isidro (BSI), Ctra. Murcia, Jumilla, Murcia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0345292

Reference38 articles.

1. Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines

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