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Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo

Mikel Landín Ross-Magahy1, Leticia Martínez-Lapuente1, Belén Ayestarán1

  • 1Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain.

Molecules (Basel, Switzerland)
|March 27, 2025
PubMed

Keywords:
French oakaroma compoundsbarrel ageingwood properties

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