Volatile compounds from oak, cherry, chestnut and acacia chips: influence of toasting level

In the present study, the volatile composition of wood chips from several botanical species potentially relevant for oenological purposes, namely acacia (unknown specie), chestnut (Castanea sativa), cherry (Prunus cerasus) and oak (Quercus robur) was studied by GC/MS. In order to evaluate the effect...

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Detalhes bibliográficos
Autor principal: Martins, Nuno (author)
Outros Autores: Garcia, Raquel (author), Gomes da Silva, Marco (author), Cabrita, Maria Joao (author)
Formato: article
Idioma:eng
Publicado em: 2012
Assuntos:
wood chips
volatile compounds
PLE
GC/MS
Texto completo:http://hdl.handle.net/10174/5352
País:Portugal
Oai:oai:dspace.uevora.pt:10174/5352

Texto Completo

http://hdl.handle.net/10174/5352

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