Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines
This study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties. In the study, medium-toasted or heavily-toasted oak chips (at a concentration of 3 or 6 g/L) and ethanol extracts prepared from t...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sciendo
2023-12-01
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| Col·lecció: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Matèries: | |
| Accés en línia: | https://doi.org/10.2478/aucft-2023-0018 |
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