1. Effects of wood on aroma compounds of wine;Boidron;Connaissance de la Vigne et du Vin,1988
2. The role of sulfur dioxide in wine;Boulton,1996
3. Effect on heat on oak wood and its chemical composition. Part 2. Variations of certain compounds in relation to toasting intensity;Chatonnet;Connaissance de la Vigne et du Vin,1989
4. Maturation of red wines in oak barrels: evolution of some volatile compounds and their aromatic impact;Chatonnet;Sciences des Aliments,1990
5. Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Quercus robur) for production of barrels used in barrel aging of wines;Chatonnet;American Journal of Enology and Viticulture,1998