Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines
During fermentation or ageing of wines, oak wood is commonly used in form of barrels, casks or derived oak products (chips, winewoods, tankstaves, among others). It is well known that aroma, structure, astringency, bitterness, aromatic persistence and colour may change as a result of wine‒wood conta...
| Main Authors: | , , |
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| 格式: | Article |
| 語言: | English |
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International Viticulture and Enology Society
2021-05-01
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| 叢編: | OENO One |
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| 在線閱讀: | https://oeno-one.eu/article/view/4673 |