Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties
Author:
Funder
Ministerio de Ciencia e Innovación
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
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2. Impact of wood barrel storage on the volatile composition and sensorial profile of red wine;Arfelli;Food Science and Technology International,2007
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5. Influence of aging conditions on the quality of red Sangiovese wine;Castellari;Journal of Agricultural and Food Chemistry,2001
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1. A silvicultural synthesis of sweet (Castanea sativa) and American (C. dentata) chestnuts;Forest Ecology and Management;2023-07
2. Modifications in Aroma Characteristics of ‘Merlot’ Dry Red Wines Aged in American, French and Slovakian Oak Barrels with Different Toasting Degrees;Food Science and Human Wellness;2023-03
3. Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA;LWT;2023-01
4. Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review;Applied Sciences;2022-02-17
5. Wood powders of different botanical origin as an alternative to barrel aging for red wine;European Food Research and Technology;2021-06-15
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