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.

Find this author on Google Scholar
Find this author on PubMed
Find this author on ADS search
Find this author on Agricola
Search for this author on this site

Estrella Cadahía

Find this author on Google Scholar
Find this author on PubMed
Find this author on ADS search
Find this author on Agricola
Search for this author on this site
For correspondence: cadahia{at}inia.es

Iria Muiño

Find this author on Google Scholar
Find this author on PubMed
Find this author on ADS search
Find this author on Agricola
Search for this author on this site

María Del Álamo

Find this author on Google Scholar
Find this author on PubMed
Find this author on ADS search
Find this author on Agricola
Search for this author on this site

Ignacio Nevares

Find this author on Google Scholar
Find this author on PubMed
Find this author on ADS search
Find this author on Agricola
Search for this author on this site

Article
Figures & Data
Info & Metrics
PDF

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Username *

Password *

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext

Vol 61 Issue 2

Table of Contents
Table of Contents (PDF)
Index by author

View full PDF

Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Your Email *

Your Name *

Send To *

Enter multiple addresses on separate lines or separate them with commas.

You are going to email the following Volatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with Them

Message Subject (Your Name) has forwarded a page to you from AJEV

Message Body (Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.

Your Personal Message

CAPTCHA

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

Citation Tools

You have accessRestricted access

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

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site

Estrella Cadahía

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site
For correspondence: cadahia{at}inia.es

Iria Muiño

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site

María Del Álamo

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site

Ignacio Nevares

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site

Citation Manager Formats

BibTeX
Bookends
EasyBib
EndNote (tagged)
EndNote 8 (xml)
Medlars
Mendeley
Papers
RefWorks Tagged
Ref Manager
RIS
Zotero

You have accessRestricted access

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

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site

Estrella Cadahía

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site
For correspondence: cadahia{at}inia.es

Iria Muiño

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site

María Del Álamo

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site

Ignacio Nevares

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site

Share This Article:

Tweet Widget
Facebook Like
Google Plus One

Save to my folders

User Name *

Password *

Remember my user name & password.

Jump to section

Article
Figures & Data
Info & Metrics
PDF

Main menu

User menu

Search

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

Citation Manager Formats

Related Articles

Cited By...

More from this TOC section

Similar Articles

AJEV Content

Information For

Other