Effect of thermal treatment and oak chips on the volatile composition of Pedro Ximénez sweet wines

Ejemplares similares

• Differences in the extraction of volatile compounds from oak chips in wine and model solutions
  por: Rodríguez-Rodríguez, Pedro
• Volatile composition of toased oak chips and staves and of red wine aged with them
• Volatile compounds from oak, cherry, chestnut and acacia chips influence of toasting level
• The content of phenolic acid and aldehyde flavor components of white oak as affected by site and species
  por: Miller, D. P.
• Chips y duelas en vinos blancos y rosados síntesis de 6 años de experimentación
  por: Granès, Daniel