Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels
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DOI: 10.3390/molecules30061293
Abstract: The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of… read more here.
Keywords: profile tempranillo; tempranillo red; volatile profile; toasting levels ... See more keywords