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Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine

Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (<i>Quercus petr...

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Principais autores: Leonard Pfahl, Sofia Catarino, Natacha Fontes, António Graça, Jorge Ricardo-da-Silva
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-07-01
Serier:Foods
Fag:
red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
Online adgang:https://www.mdpi.com/2304-8158/10/7/1669
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