Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

The effect of wood, in the form of oak chips, on the volatile composition of Bobal red wines caused by adding oak chips at different stages of the fermentation process has been studied. Aroma compounds were isolated by solid phase extraction (SPE) for subsequent analysis by gas chromatography–mass s...

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Veröffentlicht in:	Food science & technology 2014-03, Vol.55 (2), p.586-594
Hauptverfasser:	Gómez García-Carpintero, E., Sánchez-Palomo, E., González Viñas, M.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bobal wine Food industries Fundamental and applied biological sciences. Psychology Gas chromatography–mass spectrometry Oak chips Vitaceae Volatile compounds Winemaking process
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