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The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine
PHILIP J. SPILLMAN1, MARK A. SEFTON, RICHARD GAWELVolume:
10
Year:
2004
Language:
english
DOI:
10.1111/j.1755-0238.2004.tb00026.x
File:
PDF, 108 KB
english, 2004