TY  - JOUR 
AU  - Jordão, António M.
AU  - Correia, Ana Cristina
AU  - Botelho, Renato Vasconcelos
AU  - Ortega Heras, Miriam
AU  - González San José, Mª Luisa
PY  - 2024
SN  - 0889-1575
UR  - https://hdl.handle.net/10259/11218
AB  - The use of wood species from South American origin was not previously considered for wine aging. Thus, this work focuses on the comparative analysis of phenolic content, volatile composition and sensory characteristics of a red wine macerated with...
LA  - eng
PB  - Elsevier
KW  - Chromatic characteristics
KW  - Phenolic parameters
KW  - Red wine
KW  - Sensory evaluation
KW  - Volatile compounds
KW  - South American woods
KW  - Enología
KW  - Wine and wine making
KW  - Alimentos-Composición
KW  - Food-Composition
KW  - Alimentos. Evaluación sensorial
KW  - Food-Sensory evaluation
TI  - Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species
DO  - 10.1016/j.jfca.2024.106854
T2  - Journal of Food Composition and Analysis
VL  - 137
M2  - 106854
ER  -