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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |