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Research Note

Influence of Wood Heat Treatment, Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallic Acid Contents in Oak Wood and Wine Spirit Mixtures

R. Gimenez Martinez, H. Lopez Garcia De La Serrana, M. Villalon Mir, J. Quesada Granados, M. C. Lopez Martinez
Am J Enol Vitic. January 1996 47: 441-446; published ahead of print January 01, 1996 ; DOI: 10.5344/ajev.1996.47.4.441
R. Gimenez Martinez
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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H. Lopez Garcia De La Serrana
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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M. Villalon Mir
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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J. Quesada Granados
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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M. C. Lopez Martinez
Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain
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Article Information

vol. 47 no. 4

DOI 
https://doi.org/10.5344/ajev.1996.47.4.441

Published By 
American Journal of Enology and Viticulture
History 
  • Received September 8, 1995
  • Published online January 1, 1996.

Copyright & Usage 
Copyright 1996 by the American Society for Enology and Viticulture

Author Information

  1. R. Gimenez Martinez,
  2. H. Lopez Garcia De La Serrana,
  3. M. Villalon Mir,
  4. J. Quesada Granados and
  5. M. C. Lopez Martinez
  1. Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012-Granada, Spain

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Vol 47 Issue 4

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Influence of Wood Heat Treatment, Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallic Acid Contents in Oak Wood and Wine Spirit Mixtures
R. Gimenez Martinez, H. Lopez Garcia De La Serrana, M. Villalon Mir, J. Quesada Granados, M. C. Lopez Martinez
Am J Enol Vitic.  January 1996  47: 441-446;  published ahead of print January 01, 1996 ; DOI: 10.5344/ajev.1996.47.4.441

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Influence of Wood Heat Treatment, Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallic Acid Contents in Oak Wood and Wine Spirit Mixtures
R. Gimenez Martinez, H. Lopez Garcia De La Serrana, M. Villalon Mir, J. Quesada Granados, M. C. Lopez Martinez
Am J Enol Vitic.  January 1996  47: 441-446;  published ahead of print January 01, 1996 ; DOI: 10.5344/ajev.1996.47.4.441
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