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Effect of Grain Type and Toasting Conditions of Barrels on the Concentration of the Volatile Substances Released by the Wood and on the Sensory Characteristics of Montepulciano d'Abruzzo

✍ Scribed by A. Bosso; M. Petrozziello; D. Santini; S. Motta; M. Guaita; C. Marulli

Book ID: 111405664
Publisher: Institute of Food Technologists
Year: 2008
Tongue: English
Weight: 206 KB
Volume: 73
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2008.00891.x

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