Modifications in Aroma Characteristics of ‘Merlot’ Dry Red Wines Aged in American, French and Slovakian Oak Barrels with Different Toasting Degrees-Reference-Cited by-同舟云学术

Modifications in Aroma Characteristics of ‘Merlot’ Dry Red Wines Aged in American, French and Slovakian Oak Barrels with Different Toasting Degrees

Published:2023-03 Issue: Volume: Page:1-21
ISSN:2097-0765
Container-title:Food Science and Human Wellness
language:en
Short-container-title:

Author:

Lu Hao-Cheng,Cheng Bin-Hao,Lan Yi-Bin,Duan Chang-Qing,He Fei

Publisher

Tsinghua University Press

Reference57 articles.

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4. E. Calvo. Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha DO stored in oak wood barrels. 2011, 1218: 4910-4917.

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