Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of <i>Vitis amurensis</i> Wines
In this work, different oak chips were used to age <i>Vitis amurensis</i> wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months before analysis by CIELab for color pa...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2022-04-01
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| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/11/8/1126 |
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