Articles citing this article

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Cited article:

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Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (2021)
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Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

Ana Martínez-Gil, Maria del Alamo-Sanza, Rosario Sánchez-Gómez and Ignacio Nevares
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https://doi.org/10.3390/molecules25061474

Identification of Dialkylpyrazines Off-Flavors in Oak Wood

Svitlana Shinkaruk, Morgan Floch, Andréi Prida, Philippe Darriet and Alexandre Pons
Journal of Agricultural and Food Chemistry 67 (36) 10137 (2019)
https://doi.org/10.1021/acs.jafc.9b03185

Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging

Jarrad Gollihue, Mitchell Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan and Seth DeBolt
Scientific Reports 8 (1) (2018)
https://doi.org/10.1038/s41598-018-34204-1

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

B. Fernández de Simón, E. Cadahía, M. del Álamo and I. Nevares
Analytica Chimica Acta 660 (1-2) 211 (2010)
https://doi.org/10.1016/j.aca.2009.09.031

Effect of the Seasoning Method on the Chemical Composition of Oak Heartwood to Cooperage

Juana Martínez, Estrella Cadahía, Brígida Fernández de Simón, Sonia Ojeda and Pilar Rubio
Journal of Agricultural and Food Chemistry 56 (9) 3089 (2008)
https://doi.org/10.1021/jf0728698

Changes in Low Molecular Weight Phenolic Compounds in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting

Estrella Cadahía, Laura Muñoz, Brígida Fernández de Simón and María C. García-Vallejo
Journal of Agricultural and Food Chemistry 49 (4) 1790 (2001)
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Evolution of Ellagitannins in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting

Estrella Cadahía, Silvia Varea, Laura Muñoz, Brígida Fernández de Simón and María C. García-Vallejo
Journal of Agricultural and Food Chemistry 49 (8) 3677 (2001)
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Evolution of Phenolic Compounds of Spanish Oak Wood during Natural Seasoning. First Results

Brígida Fernández de Simón, Estrella Cadahía, Elvira Conde and María Concepción García-Vallejo
Journal of Agricultural and Food Chemistry 47 (4) 1687 (1999)
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