Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

  1. Santos, F.
  2. Correia, A.C.
  3. Ortega-Heras, M.
  4. García-Lomillo, J.
  5. González-SanJosé, M.L.
  6. Jordão, A.M.
  7. Ricardo-da-Silva, J.M.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010 0022-5142

Ano de publicación: 2019

Volume: 99

Número: 7

Páxinas: 3588-3603

Tipo: Artigo

DOI: 10.1002/JSFA.9580 GOOGLE SCHOLAR