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The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds
A.B. BAUTISTA-ORTÍN, A.G. LENCINA, M. CANO-LÓPEZ, F. PARDO-MÍNGUEZ, J.M. LÓPEZ-ROCA, E. GÓMEZ-PLAZAVolume:
14
Year:
2008
Language:
english
DOI:
10.1111/j.1755-0238.2008.00008.x
File:
PDF, 208 KB
english, 2008