The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time

The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South African Chenin blanc wine fermented and matured in old barrel...

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Detalles Bibliográficos
Autores principales: Botha, Anri, du Toit, Wessel, Brand, Jeanne, Kidd, Martin, Groenewald, Niël
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555073/
https://www.ncbi.nlm.nih.gov/pubmed/32887335
http://dx.doi.org/10.3390/foods9091220

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555073/
https://www.ncbi.nlm.nih.gov/pubmed/32887335
http://dx.doi.org/10.3390/foods9091220

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