Accumulation of volatile compounds during ageing of two red wines with different composition

@article{Cerdn2004AccumulationOV,
  title={Accumulation of volatile compounds during ageing of two red wines with different composition},
  author={T. G. Cerd{\'a}n and D. T. Go{\~n}i and C. A. Azpilicueta},
  journal={Journal of Food Engineering},
  year={2004},
  volume={65},
  pages={349-356}
}
Abstract This work studied the influence of the composition of wine on the evolution of oak compounds and on esters in red wines aged in American oak barrels. For this purpose, two of the most utilized grape varieties in wine-making, Merlot and Cabernet Sauvignon , were used. The wines made with these two varieties showed differences in pH and alcoholic degree. The extraction of furanic aldehydes, oak lactones, phenolic aldehydes and phenolic alcohols was higher in the Merlot wine, with higher… Expand
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Wine Ageing in Oak Barrel: Effect of Toasting Process
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