Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-f...

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Detalles Bibliográficos
Autores principales: Farrell, Ross R., Wellinger, Marco, Gloess, Alexia N., Nichols, David S., Breadmore, Michael C., Shellie, Robert A., Yeretzian, Chahan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4661485/
https://www.ncbi.nlm.nih.gov/pubmed/26610612
http://dx.doi.org/10.1038/srep17334

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4661485/
https://www.ncbi.nlm.nih.gov/pubmed/26610612
http://dx.doi.org/10.1038/srep17334

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