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Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines Cover

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
By: Tomasz Tarko,  Natalia Krzysztof and  Aleksandra Duda-Chodak  
Open Access
|Jan 2024

Authors

Tomasz Tarko

tomasz.tarko@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Cracow, Poland

Natalia Krzysztof

Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Cracow, Poland

Aleksandra Duda-Chodak

Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Cracow, Poland
DOI: https://doi.org/10.2478/aucft-2023-0018 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 213 - 230
Submitted on: Jul 7, 2023
Accepted on: Dec 15, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
oak chips,
maceration,
aging (maturation),
apple wine
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Tomasz Tarko, Natalia Krzysztof, Aleksandra Duda-Chodak, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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