The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

✍ Scribed by PHILIP J. SPILLMAN1; MARK A. SEFTON; RICHARD GAWEL

• Book ID: 118073122
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 108 KB
• Volume: 10
• Category: Article
• ISSN: 1322-7130
• DOI: 10.1111/j.1755-0238.2004.tb00026.x