Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips ( Q. robur )

Title:: Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips ( Q. robur )
Author(s):: Frank, Stephanie; Koppmann, Thomas; Schieberle, Peter
Book title:: ACS Symposium Series
Publisher:: American Chemical Society (ACS)
Year:: 2015
Pages:: 123-130
DOI:: doi:10.1021/bk-2015-1203.ch008
BibTeX

Occurrences: