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Relation between tritium concentration and chemical composition in rain at Fukuoka

✍ Scribed by Y. Hayashi; N. Momoshima; Y. Maeda; H. Kakiuchi


Book ID
105540342
Publisher
Springer
Year
1999
Tongue
English
Weight
425 KB
Volume
239
Category
Article
ISSN
1588-2780

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## Abstract **BACKGROUND:** Oak extractive substances modify the aroma and taste of β€˜oaked’ wines, with an increased intensity of sensory descriptors such as β€˜oaky’, β€˜spicy’, β€˜vanilla’, β€˜smoky’, etc. arising during barrel maturation. In this study the relationship between the chemical composition o