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Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and

María Navarro1, Nikolaos Kontoudakis1, Thomas Giordanengo2

  • 1Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain.

Food Chemistry
|January 19, 2016
PubMed

Keywords:
Botanical originEllagitanninsOak chipsOxygen consumptionToast level

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