PHENOLIC COMPOUNDS RELEASED FROM OAK, CHERRY, CHESTNUT AND
Advantages and drawbacks from the use of oak chips in oenology are well documented; wood oenological value is primarily related to cooperage potential, and not addressed from the oenologist view; for this reason other woods did not had similar attention. Polyphenols release is determinant to recogni...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2012
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/5365 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/5365 |