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Oak barrels leave chemical signature in wine

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Oak Lactone Isomer Ratio Distinguishes b

✍ Waterhouse, Andrew L.; Towey, John P. 📂 Article 📅 1994 🏛 American Chemical Society 🌐 English ⚖ 470 KB

Review of quality factors on wine ageing

✍ Teresa Garde-Cerdán; Carmen Ancín-Azpilicueta 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 456 KB

Changes in Amine Concentrations during A

✍ Jiménez Moreno, Nerea; Torrea Goñi, Diego; Ancín Azpilicueta, Carmen 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 120 KB

Volatile composition of aged wine in use

✍ Teresa Garde Cerdán; Sara Rodrı́guez Mozaz; Carmen Ancı́n Azpilicueta 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 127 KB

Biogenic amine determination in wine fer

✍ P. Hernández-Orte; A.C. Lapeña; A. Peña-Gallego; J. Astrain; C. Baron; I. Pardo; 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 275 KB

Colour of Amontillado wines aged in two

✍ A. F. Recamales; D. Hernanz; C. Álvarez; M. L. González-Miret; Francisco J. Here 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 315 KB