The quality of white wines fermented in Croatian oak barrels
Authors:
- S. HerjavecSHS. Herjavec
- A. JeromelAJA. Jeromel
- A. Da SilvaASA. Da Silva
- S. OrlicSOS. Orlic
- S. RedzepovicSRS. Redzepovic
- 1 January 2007
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 100 (1) , 124-128
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Barrel-to-Barrel Variation of Volatile Oak Extractives in Barrel-Fermented ChardonnayAmerican Journal of Enology and Viticulture, 1996
- The Content of Phenolic Acid and Aldehyde Flavor Components of White Oak As Affected by Site and SpeciesAmerican Journal of Enology and Viticulture, 1992
- Extraction of Phenolic Compounds from Oak Wood in Model Solutions and Evolution of Aromatic Aldehydes in Wines Aged in Oak BarrelsAmerican Journal of Enology and Viticulture, 1987