Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bo...

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Bibliographic Details
Main Authors:	Jordão A.M., Costa F., Fontes L., Correia A.C., Miljić U., Puškaš V., Nunes F.M., Cosme F.
Format:	Article
Language:	English
Published:	EDP Sciences 2019-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/full_html/2019/04/bioconf-oiv2019_02019/bioconf-oiv2019_02019.html

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