Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.
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DOI: 10.1016/j.foodchem.2020.127181
Abstract: The compounds that the wood releases to the wine and the oxygen transmission rate (OTR) of the barrel define the final wine. The new possibility of choosing the OTR of the barrel allows the winemaker… read more here.
Keywords: oxygenation; wine; volatile composition; red wine ... See more keywords