Evaluation of Oak Chips Treatment on Volatile Composition...

Journal of Food Quality 2013 / 02 Vol. 36; Iss. 1

Evaluation of Oak Chips Treatment on Volatile Composition and Sensory Characteristics of Merlot Wine

Schumacher, Rafael, Alañón, M. Elena, Castro-Vázquez, Lucia, Pérez-Coello, M. Soledad, Díaz-Maroto, M. Consuelo
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Volume:
36
Language:
english
Journal:
Journal of Food Quality
DOI:
10.1111/jfq.12012
Date:
February, 2013
File:
PDF, 281 KB
english, 2013
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