Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters (stainless steel tank and rotated oak barrel) and...
| Published in: | Food Science and Human Wellness |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-01-01
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| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001180 |