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.
Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Ano de publicación: 2010

Volume: 43

Número: 10

Páxinas: 1533-1541

Tipo: Artigo

DOI: 10.1016/J.LWT.2010.05.026 GOOGLE SCHOLAR
Fonte de datos: Scopus