A study by sensory descriptive analysis of the effects of oak origen, seasoning, and heating in the aromas of oak model wine extracts

A study by sensory descriptive analysis of the effects of oak origen, seasoning, and heating in the aromas of oak model wine extracts

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Francis, I. L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 43, no. 1 (1992), p. 23-30
Materias:	Enología Quercus Análisis organoléptico Vinos Características agronómicas Propiedades organolépticas Aroma Roble
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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