Role of oak wood ellagitannins in the oxidation process of red wines during aging
Guardado en:
Publicado en: | American Journal of Enology and Viticulture |
---|---|
Autor principal: | Vivas, Nicolas |
Otros Autores: | Glories, Yves |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American Journal of Enology and Viticulture v. 47, no. 1 (1996), p. 103-107 |
Materias: | |
Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
Ejemplares similares
-
Kinetics of phenolic extraction during aging of model wine solution and white wine in oak barrels
por: Kadin, D. -
Ellagitannin content of oak wood as a function of species and of sampling position in the tree
por: Masson, G. - Volatile composition of toased oak chips and staves and of red wine aged with them
-
Reduction of ochratoxin A contamination in red wines by oak wood fragments
por: Savino, Michele -
Influence of toasting technique on color and ellagitannins of oak wood in barrel making
por: Matricardi, Lucio