Adelaide Research & Scholarship
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https://hdl.handle.net/2440/57572
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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 Responsibility: | Philip J. Spillman, Mark A. Sefton and Richard Gawel |
| Keywords: | oak wood wine aroma Chardonnay Cabernet Sauvignon |
| DOI: | 10.1111/j.1755-0238.2004.tb00026.x |
| Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 5 |
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