Relation between chemical composition of oak wood used in cooperage and sensory perception of model extracts

PRIDA, Andrei; HEYMANN, Hildegarde; BALANUTA, Anatol; PUECH, Jean-Louis

dc.contributor.author	PRIDA, Andrei
dc.contributor.author	HEYMANN, Hildegarde
dc.contributor.author	BALANUTA, Anatol
dc.contributor.author	PUECH, Jean-Louis
dc.date.accessioned	2021-12-07T10:45:34Z
dc.date.available	2021-12-07T10:45:34Z
dc.date.issued	2009
dc.identifier.citation	PRIDA, Andrei, HEYMANN, Hildegarde, BALANUTA, Anatol et al. Relation between chemical composition of oak wood used in cooperage and sensory perception of model extracts. In: Journal of the Science of Food and Agriculture. 2009, V. 89, N. 5, pp. 765-773.	en_US
dc.identifier.uri	https://doi.org/10.1002/jsfa.3510
dc.identifier.uri	http://repository.utm.md/handle/5014/18297
dc.description	Access full text - https://doi.org/10.1002/jsfa.3510	en_US
dc.description.abstract	Oak wood samples (140) were analysed both chemically (using gas chromatography/mass spectrometry after extraction with dichloromethane) and using sensory descriptive analysis of oak-extracted model wine solutions.	en_US
dc.language.iso	en	en_US
dc.publisher	John Wiley & Sons, Inc.	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	oak wood	en_US
dc.subject	wines	en_US
dc.title	Relation between chemical composition of oak wood used in cooperage and sensory perception of model extracts	en_US
dc.type	Article	en_US