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

Titel:: Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips ( Q. robur )
Autor(en):: Frank, Stephanie; Koppmann, Thomas; Schieberle, Peter
Buchtitel:: ACS Symposium Series
Verlag / Institution:: American Chemical Society (ACS)
Jahr:: 2015
Seiten/Umfang:: 123-130
DOI:: doi:10.1021/bk-2015-1203.ch008
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