Colour of Amontillado wines aged in two oak barrel types
- Author
- RECAMALES, A. F1 ; HERNANZ, D1 ; ALVAREZ, C2 ; GONZALEZ-MIRET, M. L2 ; HEREDIA, Francisco J2
[1] Department of Analytical Chemistry, Faculty of Experimental Science, University of Huelva, Spain
[2] Department of Food Science & Nutrition, Laboratory of Food Colour and Quality, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain - Source
European food research & technology (Print). 2007, Vol 224, Num 3, pp 321-327, 7 p ; ref : 18 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Amontillado wine Colour Oak barrel types Tristimulus colorimetry
- Keyword (fr)
- Colorimétrie Fût chêne Vin Boisson alcoolisée
- Keyword (en)
- Colorimetry Oak barrel Wine Alcoholic beverage
- Keyword (es)
- Colorimetría Tonel de encina Vino Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18422670
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-006-0399-5 
https://dx.doi.org/10.1007/s00217-006-0399-5
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