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

doi:10.5344/ajev.2010.61.2.157

Article

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

Brígida Fernández de Simón

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.

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Estrella Cadahía

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For correspondence: cadahia@inia.es

Iria Muiño

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María Del Álamo

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Ignacio Nevares

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