Wine consumption habits and consumer preferences between wines aged in barrels or with chips
- 6 January 2011
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 91 (5), 943-949
- https://doi.org/10.1002/jsfa.4269
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red winesJournal of Food Composition and Analysis, 2009
- Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wineFood Quality and Preference, 2008
- Influence of purchase place and consumption frequency over quality wine preferencesFood Quality and Preference, 2006
- Spanish wine consumer behavior: A choice experiment approachAgribusiness, 2006
- Analysis for low molecular weight phenolic compounds in a red wine aged in oak chipsAnalytica Chimica Acta, 2004
- Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak WoodJournal of Agricultural and Food Chemistry, 2003
- Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak ChipsJournal of Food Science, 2003
- Effect of oxygenation on polyphenol changes occurring in the course of wine-makingAnalytica Chimica Acta, 2002
- Consumer responses to wine bottle back labelsJournal of Wine Research, 1999
- The Role of Product Cues in Assessing Risk in Second‐hand MarketsEuropean Journal of Marketing, 1991