Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time
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DOI: 10.1016/j.lwt.2017.08.057
Abstract: Volatile aroma compounds of Fetească neagră wines, aged for 1.5 and 3 months in oak barrels with different toast degree, have been analyzed using stir bars sorptive extraction and gas chromatography coupled to mass spectrometry.… read more here.
Keywords: toast degree; time; aging time; different toast ... See more keywords