کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6398008 1330680 2013 40 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics
چکیده انگلیسی
► The aging chestnut treatment has a great influence on the phenolic content. ► Toasting process of chestnut barrels was not significant on the phenolic composition. ► Time aging was the crucial parameter on the evolution of phenolic compounds. ► Sorption effects were observed when chestnut chips were used. ► Chromatic characteristics were influenced by the aging treatment applied.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 51, Issue 2, May 2013, Pages 536-543
نویسندگان
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