Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types
M. Valme García-Moreno, Manuel M. Sánchez-Guillén, Manuel J. Delgado-González, Enrique Durán, M Dodero, Carmelo Garcı́a Barroso, Dominico A. Guillén-Sánchez
Topics & Concepts
WineOrganolepticFood scienceAging of winePolyphenolChemistryMathematicsAntioxidantOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities