Chemical and sensory changes in white wines fermented in the presence of oak chips

Summary Three samples of French oak and one sample of American oak were analyzed by different gas chromatographic‐mass spectrometric (GC/MS) methods. Two methods of quantifying the main volatile compounds in oak wood were compared, namely, Direct Thermal Desorption coupled with GC/MS and analysis of...

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Veröffentlicht in:	International journal of food science & technology 2000-02, Vol.35 (1), p.23-32
Hauptverfasser:	Pérez-Coello, M. S., González-Viñas, M. A., García-Romero, E., Cabezudo, M. D., Sanz, J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermented food industries Food industries Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Oak wood sensory analysis volatile compounds Wines and vinegars
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