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Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine |
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| Authors: | Paulo Nunes Sara Muxagata Ana C Correia Fernando M Nunes Fernanda Cosme António M Jordão |
| Affiliation: | 1. Casa da Passarella Winery, Lagarinhos, Portugal;2. Biology and Environment Department, Chemistry Research Centre, University of Trás‐os‐Montes and Alto Douro, Vila Real, Portugal;3. Chemistry Department, Chemistry Research Centre, University of Trás‐os‐Montes and Alto Douro, Vila Real, Portugal;4. Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal |
| Abstract: | |
| Keywords: | barrel capacity oak wood barrel phenolic compounds white wines barrel utilization time sensorial profile |