Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography...

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Bibliographic Details
Main Authors: Anamaria Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Tiberia Ioana Pop, Anca Cristina Babeș, Claudiu Ioan Bunea, Mihail Manolache, Emese Gal
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Processes
Subjects:
Muscat Ottonel
ageing process
extraction methods
volatile compounds
Online Access:https://www.mdpi.com/2227-9717/8/8/1000

Internet

https://www.mdpi.com/2227-9717/8/8/1000

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