Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated. Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
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2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.5/16050 |
| Country: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/16050 |