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Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
Nunes, Paulo; Muxagata, Sara; Correia, Ana C; Nunes, Fernando M; Cosme, Fernanda; Jordão, António M.
Afiliación
  • Nunes P; Casa da Passarella Winery, 6290-093, Lagarinhos, Portugal.
  • Muxagata S; Biology and Environment Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
  • Correia AC; Chemistry Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
  • Nunes FM; Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal.
  • Cosme F; Chemistry Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
  • Jordão AM; Biology and Environment Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
J Sci Food Agric ; 97(14): 4847-4856, 2017 Nov.
Article en En | MEDLINE | ID: mdl-28382620
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Fenoles / Vino / Madera / Quercus / Manipulación de Alimentos Tipo de estudio: Evaluation_studies Límite: Humans Idioma: En Revista: J Sci Food Agric Año: 2017 Tipo del documento: Article País de afiliación: Portugal
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Fenoles / Vino / Madera / Quercus / Manipulación de Alimentos Tipo de estudio: Evaluation_studies Límite: Humans Idioma: En Revista: J Sci Food Agric Año: 2017 Tipo del documento: Article País de afiliación: Portugal