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