| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541159 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Application of aqueous French oak extracts to grapevines. ⺠Volatile compounds from the oak extract formulations were probably stored into the berries as non-volatile precursors. ⺠The aroma precursors were released after the winemaking process. ⺠The capacity to change the aroma composition of red grapes and wines were observed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana M. MartÃnez-Gil, Teresa Garde-Cerdán, Amaya Zalacain, Ana I. Pardo-GarcÃa, M. Rosario Salinas,