The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation
Sign Up to like & getrecommendations! Published in 2024 at "OENO One"
DOI: 10.20870/oeno-one.2024.58.4.7883
Abstract: The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing. Molecular characterisation of toasted oak wood… read more here.
Keywords: oenology; characterisation; toasted oak; wood ... See more keywords