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Palabras clave – provistas por la editorial

dissolved oxygen; oak fragments; red wine; chips; gold nanoparticles; regeneration; phenolic compounds; wine aging; sensorial characteristics; alternative woods; oak wood barrel; sensory analysis; sanitation; MDGC-MS; ellagitannins; white wine; high power ultrasound; volatile compounds; oak; tridecane; traditional oaks; other woods; different oaks; oak barrels; barrels; Pinot noir; brettanomyces; triangular tasting; Quercus pyrenaica; must; trans-2-decenal; aging; floating and fixed micro-oxygenation; grapes; low molecular phenols