Journal Pre-proofs Volatilome fingerprint of red wines aged with chips or staves: influence of the aging time and toasting degree Georgiana-Diana Dumitriu (Gabur), Rafael A. Peinado, Valeriu V. Cotea, Nieves López de Lerma PII: S0308-8146(19)31935-1 DOI: https://doi.org/10.1016/j.foodchem.2019.125801 Reference: FOCH 125801 To appear in: Food Chemistry Received Date: 8 July 2019 Revised Date: 23 October 2019 Accepted Date: 24 October 2019 Please cite this article as: Dumitriu (Gabur), G-D., Peinado, R.A., Cotea, V.V., López de Lerma, N., Volatilome fingerprint of red wines aged with chips or staves: influence of the aging time and toasting degree, Food Chemistry (2019), doi: https://doi.org/10.1016/j.foodchem.2019.125801 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2019 Elsevier Ltd. All rights reserved.