Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir b...

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Bibliographic Details
Main Authors: Georgiana-Diana Dumitriu (Gabur), Fernando Sánchez-Suárez, Rafael A. Peinado, Valeriu V. Cotea, Nieves López de Lerma, Iulian Gabur, Violeta Simioniuc
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
ageing system
odour activity values
oak chips
staves
barrels
toast degree
Online Access:https://www.mdpi.com/2304-8158/13/2/196

Internet

https://www.mdpi.com/2304-8158/13/2/196

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