Artificial aging of wines using oak chips
- 31 August 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 86 (4) , 563-570
- https://doi.org/10.1016/j.foodchem.2003.10.003
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysisJournal of Chromatography A, 1999
- Monitoring Toasting Intensity of Barrels by Chromatographic Analysis of Volatile Compounds from Toasted Oak WoodJournal of Agricultural and Food Chemistry, 1999
- Characterization of French Oak Cooperage (Quercus roburL.,Quercus petraeaLiebl.). Research of the Study Group on Barrel-Aging Burgundy WinesAmerican Journal of Enology and Viticulture, 1999
- The Influence on Wine Flavor of the Oak Species and Natural Variation of Heartwood ComponentsAmerican Journal of Enology and Viticulture, 1999
- Determination of Volatile Compounds in Hydroalcoholic Extracts of French and American Oak WoodAmerican Journal of Enology and Viticulture, 1999
- The Influence of Oak Wood (Quercus roburL.,Q. petraeaLiebl.) on the Flavor of Burgundy Pinot noir. An Examination of Variation Among Individual TreesAmerican Journal of Enology and Viticulture, 1999
- Volatile and Odoriferous Compounds in Barrel-Aged Wines: Impact of Cooperage Techniques and Aging ConditionsPublished by American Chemical Society (ACS) ,1998
- Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache NoirJournal of Agricultural and Food Chemistry, 1998
- Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrelsAustralian Journal of Grape and Wine Research, 1998
- The Extraction of Volatile Compounds From French and American Oak Barrels in Chardonnay During Three Successive VintagesAmerican Journal of Enology and Viticulture, 1996