Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines

In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months before analysis by CIELab for color parameter...

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Detalles Bibliográficos
Autores principales: Yu, Yanxia, Li, Lingxi, Xue, Ruowei, Wang, Chen, Chen, Mengying, Ramos, João, Zhang, Shuting, Sun, Baoshan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032624/
https://www.ncbi.nlm.nih.gov/pubmed/35454713
http://dx.doi.org/10.3390/foods11081126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032624/
https://www.ncbi.nlm.nih.gov/pubmed/35454713
http://dx.doi.org/10.3390/foods11081126

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