Laqui-Estaña, Jaime <br/><br/>
Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jan 2019 
 - 436-448 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.9205  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Color<br/>Food Handling<br/>Food Packaging--instrumentation<br/>Phenols--chemistry<br/>Quercus--chemistry<br/>Time Factors<br/>Vanillic Acid--analysis<br/>Vitis--chemistry<br/>Wine--analysis<br/>Wood--chemistry