Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.

Filipa SantosAna C CorreiaMiriam Ortega-HerasJavier García-LomilloMaría L González-SanJoséAntónio M JordãoJorge M Ricardo-da-Silva

Published in: Journal of the science of food and agriculture (2019)

The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic composition. © 2019 Society of Chemical Industry.

Keyphrases

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