Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures

Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Giménez Martínez, R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 47, no. 4 (1996), p. 441-446
Materias:	Enología Vinos Envejecimiento Madera Quercus Calor Temperatura Maceración Vainilla Roble
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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