Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

  1. Ortega-Heras, M.
  2. Pérez-Magariño, S.
  3. Cano-Mozo, E.
  4. González-San José, M.L.
Zeitschrift:
LWT - Food Science and Technology

ISSN: 0023-6438

Datum der Publikation: 2010

Ausgabe: 43

Nummer: 10

Seiten: 1533-1541

Art: Artikel

DOI: 10.1016/J.LWT.2010.05.026 GOOGLE SCHOLAR
Datenquelle: Scopus