Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in <i>Quercus petraea</i> Barrels

The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toasting, medium toasting, and medium long toasting) a...

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Bibliographic Details
Main Authors:	Mikel Landín Ross-Magahy, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Series:	Molecules
Subjects:	French oak barrel ageing aroma compounds wood properties
Online Access:	https://www.mdpi.com/1420-3049/30/6/1293
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