TY  - JOUR 
AU  - Gordillo, Belén
AU  - Baca-Bocanegra, Berta
AU  - Rodríguez-Pulido, Francisco J.
AU  - González-Miret, M. Lourdes
AU  - García Estévez, Ignacio
AU  - Quijada-Morín, Natalia
AU  - Heredia, Francisco J.
AU  - Escribano Bailón, María Teresa
PY  - 2016
SN  - 0308-8146
UR  - http://hdl.handle.net/10366/141134
AB  - [EN] Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the phenolic composition and...
LA  - eng
KW  - Oak chips-grape maceration
KW  - American oak chips
KW  - Syrah red wine
KW  - Warm climate
KW  - Colour stability
TI  - Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time
DO  - 10.1016/j.foodchem.2016.03.041
T2  - Food Chemistry
VL  - 206
M2  - 249
ER  -