TY  - JOUR
AU  - Rodríguez Bencomo, Juan José
AU  - Ortega-Heras, Miriam
AU  - Pérez-Magariño, Silvia
AU  - González-Huerta, Carlos
PY  - 2009
DO  - 10.1021/jf900739k
SN  - 0021-8561
UR  - https://hdl.handle.net/20.500.14352/93047
T2  - Journal of Agricultural and Food Chemistry
AB  - The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León was compared with that of wines aged with American and French chips. In...
LA  - eng
M2  - 6383
PB  - American Chemical Society
KW  - Oak chips
KW  - Wine
KW  - Volatile compounds
KW  - Quercus pyrenalca
TI  - Volatile compounds of red wines macerated with spanish, american, and french oak chips
TY  - journal article
VL  - 57
ER  -