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Effect of Thermal Treatment and Oak Chips on the Volatile Composition of Pedro Ximénez Sweet Wines

Jose I. Santiago Hurtado, Nieves Lopez De Lerma, Juan Moreno, Rafael A. Peinado
Am J Enol Vitic.  2010  61: 91-95  ; DOI: 10.5344/ajev.2010.61.1.91

Article Information

vol. 61 no. 1

DOI 
https://doi.org/10.5344/ajev.2010.61.1.91
Published By 
American Journal of Enology and Viticulture
History 
  • Received March 2009
  • Revision received June 2009
  • Revision received July 2009
  • Revision received August 2009
  • Accepted August 2009
  • Published online March 2010.
Copyright & Usage 
Copyright © 2010 by the American Society for Enology and Viticulture

Author Information

  1. Jose I. Santiago Hurtado1,
  2. Nieves Lopez De Lerma1,
  3. Juan Moreno1 and
  4. Rafael A. Peinado1,*
  1. 1Department of Agricultural Chemistry, University of Córdoba, Campus de Rabanales, Edificio C-3, 14014 Córdoba, Spain.
  1. ↵*Corresponding author (email: qe1peamr{at}uco.es; tel: +34 957 218534; fax: +34 957 212164)
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Effect of Thermal Treatment and Oak Chips on the Volatile Composition of Pedro Ximénez Sweet Wines
Jose I. Santiago Hurtado, Nieves Lopez De Lerma, Juan Moreno, Rafael A. Peinado
Am J Enol Vitic.  2010  61: 91-95  ; DOI: 10.5344/ajev.2010.61.1.91
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