☆ 4.3 Article

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

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2010)

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AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Volume 10, Issue 3, Pages 227-235

Publisher

Wiley
DOI: 10.1111/j.1755-0238.2004.tb00026.x

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Horticulture

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