Wine aging composition changes during

Bakker, J., Picinelli, A., and Bridle, P., Modell wine solutions colour and composition changes during ageing, Vitis, 32, 111, 1993. [Pg.139]

C.4 Changes in the Wine Volatile Composition During Oak-Barrel Aging.303... [Pg.295]

D.3.5 Changes in Tannin Composition and Astringency During Wine Aging.556... [Pg.529]

Alcalde-Eon, C., Escribano-Bailon, M. T., Santos-Buelga, C., and Rivas-Gonzalo, J. C. (2006). Changes in the detailed pigment composition of red wine during maturity and ageing. Anal. Chim. Acta 563, 238-254. [Pg.182]

Ortega-Heras, M., Rivero-Perez, M. D., Perez-Magarino, S., Gonzalez-Huerta, C., and Gon-zalez-Sanjose, M. L. (2008). Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation. [Pg.185]

IV. CHANGES IN THE CHEMICAL COMPOSITION OF SHERRY WINES DURING THE BIOLOGICAL AND OXIDATIVE AGING... [Pg.23]

Moreno-Arribas, V., Pueyo, E., Polo, M.C. and Martin-Alvarez, PJ. (1998b). Changes in the amino acid composition of the diffeent nitrogenous fractions during the aging of wine with yeast. J. Agric. Food Chem., 70, 309-317. [Pg.79]

Finally, the adsorption of certain wine volatiles by the lees and the barrel itself (Chatonnet et al. 1992a Ramirez Ramirez et al. 2001 Jimdnez Moreno and Ancin Azpilicueta 2007), together with the possible changes that can occur during the additional bottle aging period (Pdrez-Prieto et al. 2003), will also cause modifications in the final aromatic composition of the wine. [Pg.296]

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