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Type: Journal article
Title: The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine
Author: Spillman, P.
Sefton, M.
Gawel, R.
Citation: Australian Journal of Grape and Wine Research, 2004; 10(3):227-235
Publisher: Australian Society of Viticulture and Oenology
Issue Date: 2004
ISSN: 1322-7130
Statement of
Philip J. Spillman, Mark A. Sefton and Richard Gawel
Keywords: oak wood
Cabernet Sauvignon
DOI: 10.1111/j.1755-0238.2004.tb00026.x
Appears in Collections:Agriculture, Food and Wine publications
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