Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated. Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2017-09-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1832 |