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

  1. Alañón, M.E.
  2. Schumacher, R.
  3. Castro-Vázquez, L.
  4. Díaz-Maroto, I.J.
  5. Díaz-Maroto, M.C.
  6. Pérez-Coello, M.S.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2013

Volume: 51

Issue: 1

Pages: 325-334

Type: Article

DOI: 10.1016/J.FOODRES.2012.12.007 GOOGLE SCHOLAR
Data source: Scopus