Differences in xylovolatiles composition between chips or barrel aged wines

Differences in xylovolatiles composition between chips or barrel aged wines

Aim: In this research xylovolatile aromatic compounds were determined to highlight any compositional differences between wines aged in barrels and those produced using oak chips. Methods and results: Approximately 200 wines aged using oak chips or wood barrels were analysed, among which about 50 we...

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Bibliographic Details
Main Authors: Maurizio Petrozziello, Federica Bonello, Andriani Asproudi, Tiziana Nardi, Christos Tsolakis, Antonella Bosso, Vincenzo Di Martino, Michele Fugaro, Raffaele Antonio Mazzei
Format: Article
Language:English
Published: International Viticulture and Enology Society 2020-08-01
Series:OENO One
Subjects:
Volatile compounds
Chips
PCA
Wine
Mass spectrometry
Online Access:https://oeno-one.eu/article/view/2923

Internet

https://oeno-one.eu/article/view/2923

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