Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

by Fernández de Simón, B., Cadahía, E., del Álamo, M., Nevares, I.
Published 2010

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

by Fernández De Simón, María Brígida, Cadahía, E., del Álamo, M., Nevares, I.
Published 2010

Volatile composition of toasted oak chips and staves and of red wine aged with them

by Fernández de Simón, B., Cadahía, E., Muiño, I., del Álamo, M., Nevares, I.
Published 2010

Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

by Del Álamo, M., Nevares, I., Gallego, L., Fernández de Simón, B., Cadahía, E.
Published 2010

Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

by Del Álamo, M., Nevares, I., Gallego, L., Fernández De Simón, María Brígida, Cadahía, E.
Published 2010

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

by Gallego, L., Del Alamo, M., Nevares, I., Fernández, J. A., Fernández de Simón, B., Cadahía, E.
Published 2012

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

by Gallego, L., Del Alamo, M., Nevares, I., Fernández, J. A., Fernández De Simón, María Brígida, Cadahía, E.
Published 2012