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Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

机译：在红葡萄酒老化期间使用橡木碎片。对葡萄酒的酚类，芳香和感觉组成的影响作为与木材接触时间的函数

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Pilar Rubio-Bretón; Teresa Garde-Cerdán; Juana Martínez;
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1. Impact of oak ( Q. pyrenaica and Q. pubescens ) and cherry ( P. avium ) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage [J] . Manuela Costa, Luisa Fontes, Ana C. Correia, Oeno One . 2020,第4期

机译：橡木（Q.Pyrenaica和Q.Pubescens）和樱桃（P.Avium）木屑接触瓶储存期间红葡萄酒的酚类组成和感官轮廓演化的影响
2. EVOLUTION OF PHENOLIC COMPOSITION AND SENSORY PROPERTIES IN RED WINE AGED IN CONTACT WITH PORTUGUESE AND FRENCH OAK WOOD CHIPS [J] . G. DE CONINCK, A.M. JORDAO, J.M. RICARDO-DA-SILVA, Journal International des Sciences de la Vigne et du Vin . 2006,第1期

机译：与葡萄牙和法国橡木片接触的陈酿红葡萄酒中酚类成分和感官特性的演变
3. Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips. (Special Issue: Wine: parameters impacting composition and quality.) [J] . Ortega-Heras M., Perez-Magarino S., Cano-Mozo E., LWT-Food Science & Technology . 2010,第10期

机译：橡木桶陈酿的红酒与橡木片陈酿的葡萄酒之间酚类成分和感官特征的差异。（特刊：葡萄酒：影响成分和品质的参数。）
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
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Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

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