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Volatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with Them

Brígida Fernández de Simón, Estrella Cadahía, Iria Muiño, María Del Álamo, Ignacio Nevares
Am J Enol Vitic.  2010  61: 157-165  ; DOI: 10.5344/ajev.2010.61.2.157

Article Information

vol. 61 no. 2

DOI 
https://doi.org/10.5344/ajev.2010.61.2.157
Published By 
American Journal of Enology and Viticulture
History 
  • Received July 2009
  • Revision received December 2009
  • Revision received January 2010
  • Accepted February 2010
  • Published online June 2010.
Copyright & Usage 
Copyright © 2010 by the American Society for Enology and Viticulture

Author Information

  1. Brígida Fernández de Simón1,
  2. Estrella Cadahía1,*,
  3. Iria Muiño1,
  4. María Del Álamo2 and
  5. Ignacio Nevares2
  1. 1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.
  1. ↵*Corresponding author (email: cadahia{at}inia.es)
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Volatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with Them
Brígida Fernández de Simón, Estrella Cadahía, Iria Muiño, María Del Álamo, Ignacio Nevares
Am J Enol Vitic.  2010  61: 157-165  ; DOI: 10.5344/ajev.2010.61.2.157
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