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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence t...
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Published on: 17/02/2019
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OAK SHAVINGS AND CUBES: HOW TO USE THEM RATIONALLY

OAK SHAVINGS AND CUBES: HOW TO USE THEM RATIONALLY

Benoît Verdier, Lucile Blateyron, Daniel Granès

This article presents a summary of the current knowledge regarding the numerous parameters for the utilization of oak chips. Rather than offering recipes our purpose is to provide you with the keys to help you reach your objectives within given technical constraints. These elements are not only based on the results of more than 100 trials carried out since 1991 at the experimental winery of the ICV R&D department, but also on the studies and observations realized in the cellars of our French and foreign customers.

Published on 05/03/2006

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