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The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds

机译：在不锈钢罐中的红酒老化期间使用橡木芯片或使用桶：橡木芯片对芳香化合物的接触时间和大小的影响

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A.B. BAUTISTA-ORTN; A.G. LENCINA; M. CANO-LPEZ; F. PARDO-MNGUEZ; J.M. LPEZ-ROCA; E. GMEZ-PLAZA;
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年度 2008
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1. The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds [J] . A.B. BAUTISTA-ORTIN, A.G. LENCINA, M. CANO-LOPEZ, Australian Journal of Grape and Wine Research . 2008,第2期

机译：在不锈钢罐或用过的酒桶中的红酒陈化过程中使用橡木片：橡木片的接触时间和大小对香气化合物的影响
2. Sensory Descriptive Analysis Of A Red Wine Aged With Oak Chips In Stainless Steel Tanks Or Used Barrels: Effect Of The Contact Time And Size Of The Oak Chips [J] . MARTA CANO, LOPEZ, ANA B, Journal of food quality . 2008,第5期

机译：在不锈钢罐或用过的酒桶中陈放有橡木片的红酒的感官描述性分析：接触时间和橡木片尺寸的影响
3. Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips [J] . Jourdes M., Michel J., Saucier C., Analytical and bioanalytical chemistry . 2011,第5期

机译：在橡木桶或带有橡木片的不锈钢罐中进行葡萄酒陈酿过程中，C-葡糖基鞣花单宁的提取的鉴定，数量和动力学
4. The contact surface of oak chips/wine determined by image analysis [C] . Igor Chiciuc, Andrei Chiciuc International Metrology Congress . 2018

机译：通过图像分析确定橡木芯片/葡萄酒的接触表面
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. Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips [O] . Georgiana-Diana Dumitriu (Gabur), Carmen Teodosiu, Iulian Gabur, 2019

机译：橡木片陈酿过程中香气成分的评估
7. Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania [O] . Diana Ionela Stegăruș, Anamaria Călugăr, Corneliu Tanase, 2021

机译：橡木芯片和橡木桶老化对罗马尼亚霞多丽葡萄酒挥发性曲线的影响

The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds

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