Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

Link to the original source: oeno-one.eu/article/download/3487/12756

APA: Maria Navarro; Adela Mena Morales; Thomas Giordanengo; Sergio Gómez Alonso; Esteban García Romero; Francesca Fort; Joan Miquel Canals; Isidro Hermosín (2020). Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition. Journal International Des Sciences De La Vigne Et Du Vin, 54(3), 497-511. DOI: 10.20870/oeno-one.2020.54.3.3489

Paper original source: Journal International Des Sciences De La Vigne Et Du Vin. 54 (3): 497-511

Article's DOI: 10.20870/oeno-one.2020.54.3.3489

Journal publication year: 2020

Entity: Universitat Rovira i Virgili

Paper version: info:eu-repo/semantics/publishedVersion

Record's date: 2023-08-05

URV's Author/s: Canals Bosch, Joan Miquel / Fort Marsal, Maria Francesca / Zamora Marín, Fernando

Department: Bioquímica i Biotecnologia

Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/

Publication Type: Journal Publications

ISSN: 1151-0285

Author, as appears in the article.: Maria Navarro; Adela Mena Morales; Thomas Giordanengo; Sergio Gómez Alonso; Esteban García Romero; Francesca Fort; Joan Miquel Canals; Isidro Hermosín Gutiérrez; Fernando Zamora Marín

licence for use: https://creativecommons.org/licenses/by/3.0/es/

Thematic Areas: Horticulture, Geociências, Food science & technology, Food science, Engenharias ii, Ciências agrárias i, Ciência de alimentos

Author's mail: fernando.zamora@urv.cat, mariafrancesca.fort@urv.cat, jmcanals@urv.cat