Effect of size, toasting degree and time of extraction on the volatile composition of a model wine solution treated with american oak chips

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Torino

Bibliographic Details
Main Author: Boronat, Núria Ferré (author)
Format: masterThesis
Language:eng
Published: 2018
Subjects:
american oak chips
volatile composition
GC-MS
toasting
Online Access:http://hdl.handle.net/10400.5/15843
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/15843

Internet

http://hdl.handle.net/10400.5/15843

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