Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

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Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

机译：橡木桶容量和利用时间对加密白葡萄酒的酚类和传感器轮廓演化的影响

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来源
《Journal of the Science of Food and Agriculture》 |2017年第14期|共10页
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正文语种 eng
中图分类农业科学;
关键词
barrel capacity; oak wood barrel; phenolic compounds; white wines; barrel utilization time; sensorial profile;

机译：桶容量;橡木木桶;酚类化合物;白色葡萄酒;桶利用时间;感觉型材;

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1. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine [J] . Journal of the Science of Food and Agriculture . 2017,第14期

机译：橡木桶容量和利用时间对加密白葡萄酒的酚类和传感器轮廓演化的影响
2. Characterization of mannoproteins during white wine ( Vitis vinifera L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves [J] . Ana Rodrigues, Jorge Manuel Ricardo-da-Silva, Carlos Lucas, Oeno One . 2012,第4期

机译：酒在白酒（Vitis vinifera L. cv。ENCRUZADO）上在酒糟中老化的过程中，在橡木桶中和在装有橡木皮条的不锈钢罐中搅拌期间的甘露糖蛋白特征
3. Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.). [J] . Gallego L., Alamo M. del, Nevares I., Food Science and Technology International . 2012,第2期

机译：替代西班牙橡木桶（ Quercus pyrenaica Willd。）桶装产品的陈年葡萄酒的酚类化合物和感官特征。
4. Biofilm monitoring of dissolved oxygen in wine aging barrel wood with optical chemical sensors [C] . Jesus A. Baro, Ignacio Nevares, María del Álamo Sanza, IEEE International Instrumentation and Measurement Technology Conference . 2016

机译：利用光学化学传感器对葡萄酒陈酿桶木材中的溶解氧进行生物膜监测
5. Control of the wine losses during the wine ageing in oak barrels by means of indoor conditions of the cellar. [D] . Ruiz de Adana Santiago, Manuel M. 2002

机译：通过酒窖的室内条件控制橡木桶中葡萄酒陈酿期间的葡萄酒损失。
6. Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety [O] . Ran-Ran Xing, Di Liu, Zheng Li, 2016

机译：霞多丽葡萄白葡萄酒瓶装期间不同类型塞子对感官和酚类特性演变的影响
7. Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety [O] . Ran-Ran Xing, Di Liu, Zheng Li, 2016

机译：Chardonnay葡萄品种白葡萄酒瓶储存时间在感觉和酚类特征演化中的不同类型塞子的影响

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

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