Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
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5. Sensory and chemical modifications of wine brandy aged with chestnut and oak wood fragments in comparison to wooden barrels;Caldeira;Analytica Chimica Acta,2010
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