Comparison of wine aromas with different tannic content aged in French oak barrels

This publication has 9 references indexed in Scilit:

• Wine
  Published by Taylor & Francis ,2017
• Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines
  Food Chemistry, 1999
• Determination of Volatile Compounds in Hydroalcoholic Extracts of French and American Oak Wood
  American Journal of Enology and Viticulture, 1999
• Comparative Study of the Characteristics of American White Oak (Quercus alba) and European Oak (Quercus petraea and Q. robur) for Production of Barrels Used in Barrel Aging of Wines
  American Journal of Enology and Viticulture, 1998
• The Extraction of Volatile Compounds From French and American Oak Barrels in Chardonnay During Three Successive Vintages
  American Journal of Enology and Viticulture, 1996
• Stereoisomers of ß-Methyl-γ-Octalactone. I. Quantification in Brandies as a Function of Wood Origin and Treatment of the Barrels
  American Journal of Enology and Viticulture, 1995
• Oak Lactone Isomer Ratio Distinguishes between Wine Fermented in American and French Oak Barrels
  Journal of Agricultural and Food Chemistry, 1994
• Preparative separation by high-performance liquid chromatography of an extract of oak wood and determination of the composition of each fraction
  Journal of Chromatography A, 1988
• Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
  American Journal of Enology and Viticulture, 1965