Fermentation of White Wines in the Presence of Wood Chips of American and French Oak-Reference-Cited by-同舟云学术

Fermentation of White Wines in the Presence of Wood Chips of American and French Oak

Published:2000-03-01 Issue:3 Volume:48 Page:885-889
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pérez-Coello M. S.¹,Sánchez M. A.¹,García E.¹,González-Viñas M. A.¹,Sanz J.¹,Cabezudo M. D.¹

Affiliation:

1. Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, Spain, Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, Spain, and Instituto de Química Orgánica (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990884%2B

Reference39 articles.

1. Volatile by-products formed in low-temperature wine-making using immobilized yeast cells

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