Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood ("Quercus pyrenaica Willd.")

  1. Gallego, L.
  2. Álamo Sanza, María del
  3. Nevares Domínguez, Ignacio
  4. Fernández, J. A.
  5. Fernández de Simón, B.
  6. Cadahía, Estrella
Journal:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Year of publication: 2012

Volume: 18

Issue: 2

Pages: 151-165

Type: Article

DOI: 10.1177/1082013211427782 DIALNET GOOGLE SCHOLAR lock_openUVADOC editor

More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional

€ View funding

Funding information

The authors appreciate the cooperation of Enrique Esteruelas from Tonelería Intona (Navarra, Spain), M Broto and I Lizarralde from CESEFOR (Soria, Spain). L Gallego was supported by a pre-doctoral fellowship from University of Valladolid.

Funders

Data source: Dialnet