Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

  1. Pérez-Magariño, S.
  2. Cano-Mozo, E.
  3. Bueno-Herrera, M.
  4. Fernández-Fernández, E.
  5. Orden, D.
  6. Albors, C.
  7. López, L.
  8. Navascués, E.
Revista:
American Journal of Enology and Viticulture

ISSN: 0002-9254

Any de publicació: 2024

Volum: 75

Número: 1

Tipus: Article

DOI: 10.5344/AJEV.2024.23015 GOOGLE SCHOLAR