Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties

✍ Scribed by Alañón, M.E.; Schumacher, R.; Castro-Vázquez, L.; Díaz-Maroto, I.J.; Díaz-Maroto, M.C.; Pérez-Coello, M.S.

• Book ID: 118257976
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 486 KB
• Volume: 51
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2012.12.007