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The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

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

Book ID: 118073121
Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 267 KB
Volume: 10
Category: Article
ISSN: 1322-7130
DOI: 10.1111/j.1755-0238.2004.tb00025.x

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