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Comparative profiling analysis of woody flavouring from vine-shoots and oak chips

M Pilar Delgado de la Torre1, Feliciano Priego-Capote, M Dolores Luque de Castro

  • 1Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, E-14071, Córdoba, Spain; Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071, Córdoba, Spain; University of Córdoba, Agroalimentary Excellence Campus, ceiA3, E-14071, Córdoba, Spain.

Journal of the Science of Food and Agriculture
|June 25, 2013
PubMed
Abstract

Keywords:
oak barrelsoak chipssuperheated liquid extractionvine shootswine ageingwoody flavouring

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