1. Adelaide Research & Scholarship
  2. Schools and Disciplines
  3. School of Agriculture, Food and Wine
  4. Agriculture, Food and Wine publications
Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/57572
Citations
Scopus Web of Science® Altmetric
?
?
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSpillman, P.-
dc.contributor.authorSefton, M.-
dc.contributor.authorGawel, R.-
dc.date.issued2004-
dc.identifier.citationAustralian Journal of Grape and Wine Research, 2004; 10(3):227-235-
dc.identifier.issn1322-7130-
dc.identifier.urihttp://hdl.handle.net/2440/57572-
dc.description.statementofresponsibilityPhilip J. Spillman, Mark A. Sefton and Richard Gawel-
dc.language.isoen-
dc.publisherAustralian Society of Viticulture and Oenology-
dc.subjectoak wood-
dc.subjectwine-
dc.subjectaroma-
dc.subjectChardonnay-
dc.subjectCabernet Sauvignon-
dc.titleThe contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine-
dc.typeJournal article-
dc.identifier.doi10.1111/j.1755-0238.2004.tb00026.x-
pubs.publication-statusPublished-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 5

Files in This Item:
There are no files associated with this item.
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.