TY  - JOUR
AU  - Rodríguez Bencomo, Juan José
AU  - Ortega-Heras, Miriam
AU  - Pérez-Magariño, Silvia
AU  - González-Huerta, Carlos
AU  - González-SanJosé, Luisa
PY  - 2008
DO  - 10.1021/jf800373d
SN  - 0021-8561
UR  - https://hdl.handle.net/20.500.14352/93065
T2  - Journal of Agricultural and Food Chemistry
AB  - The evolution of volatile compounds extracted from wood while being macerated for 1 month with four different commercial chips (different geographical origins and toasting degrees) was studied. Furthermore, the effect of the microoxygenation process...
LA  - spa
M2  - 5102
PB  - American Chemical Society
KW  - Volatile compounds
KW  - Wine
KW  - Oak chips
KW  - Microoxygenation
TI  - Importance of Chip Selection and Elaboration Process on the Aromatic Composition of Finished Wines.
TY  - journal article
VL  - 56
ER  -