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Food chemistry, v.103 no.1, 2007년, pp.46 - 54
Frangipane, M.T. (Department of Food Science and Technology, Universita degli Studi della Tuscia, Viterbo, Italy) , Santis, D.D. , Ceccarelli, A.
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Wine ageing in wood barrels is a traditional practice in quality wine-making areas. It is generally believed that the organoleptic characteristics of wines aged in barrels are deeply influenced by wood geographical origin, as well as by age of barrels (new or used). The main purpose of this work was...
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