Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels-Reference-Cited by-同舟云学术

Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels

Published:2009-02-05 Issue:5 Volume:57 Page:1915-1920
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

De Rosso Mirko¹,Panighel Annarita¹,Dalla Vedova Antonio¹,Stella Laura¹,Flamini Riccardo¹

Affiliation:

1. Laboratorio Chimico, CRA-VIT, Viale XXVIII aprile 26, 31015 Conegliano (TV), Italy; Facoltà di Agraria, Università degli Studi di Padova, viale dell’Università 16, 35020 Legnaro (PD), Italy; and Sezione di Padova, CNR-ISTM, Corso Stati Uniti 4, 35100 Padova, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803161r

Reference18 articles.

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