食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.381-391,11.DOI:10.26599/FSHW.2022.9250032
Modifications in aroma characteristics of''''Merlot''''dry red wines aged in American,French and Slovakian oak barrels with different toasting degrees
Haocheng Lu 1Binhao Cheng 1Yibin Lan 1Changqing Duan 1Fei He1
作者信息
- 1. Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China
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摘要
关键词
Wine Aroma/Oak Barrel/Oak species/Toasting degrees/Geographic origin/Aging分类
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Haocheng Lu,Binhao Cheng,Yibin Lan,Changqing Duan,Fei He..Modifications in aroma characteristics of''''Merlot''''dry red wines aged in American,French and Slovakian oak barrels with different toasting degrees[J].食品科学与人类健康(英文),2024,13(1):P.381-391,11.
