Oak wood contribution to wine aroma / Philip John Spillman.
Date
1997
Authors
Spillman, Philip John
Editors
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Thesis
Citation
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Abstract
Using sensory ranking, studies aroma variability of a chardonnay and a cabernet sauvignon matured in new oak barrels. Oak wood-derived volatile compounds are analysed using gas chromatography, to suggest which natural and cultural variables are involved in each aroma variation.
School/Discipline
Dept. of Horticulture, Viticulture and Oenology
Dissertation Note
Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1998
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Description
Bibliography: p. 331-340.
x, 340 p. : ill. ; 30 cm.
x, 340 p. : ill. ; 30 cm.