Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics.
M Esperanza Valdés SánchezRosario RamírezManuel Alejandro Martínez-CañasSamuel Frutos-PuertoDaniel Moreno CardonaPublished in: Foods (Basel, Switzerland) (2021)
This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.
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