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Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.
Kyraleou, Maria; Kallithraka, Stamatina; Chira, Kleopatra; Tzanakouli, Eleni; Ligas, Ioannis; Kotseridis, Yorgos.
Afiliação
  • Kyraleou M; Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece.
  • Kallithraka S; Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece.
  • Chira K; Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin, Faculté d'OEnologie, 210 chemin de Leysotte, CS 50008 33882, Villenave d'Ornon Cedex, France.
  • Tzanakouli E; Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece.
  • Ligas I; Κadmion Food Analysis Laboratories, 153 Ethn. Antistasseos, 20200, Kiato, Greece.
  • Kotseridis Y; Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece.
J Food Sci ; 80(12): C2701-10, 2015 Dec.
Article em En | MEDLINE | ID: mdl-26552030
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Paladar / Árvores / Vinho / Madeira / Compostos Orgânicos Voláteis / Odorantes Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Paladar / Árvores / Vinho / Madeira / Compostos Orgânicos Voláteis / Odorantes Idioma: En Ano de publicação: 2015 Tipo de documento: Article