| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601614 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠Application of oak extract to Syrah and Chardonnay grapevines at three different timings of the veraison. ⺠Grape assimilation of the compounds from oak extract and their storage as glycosidic aroma precursors. ⺠Differences on aroma composition of treated grapes in compounds not present within the oak extract. ⺠Oak extract treatments could be of great interest, since treated grapes may produce wines with a different aromatic quality.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana M. MartÃnez-Gil, Magaly Angenieux, Ana I. Pardo-GarcÃa, Gonzalo L. Alonso, Hernán Ojeda, M. Rosario Salinas,