Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

  1. Del Álamo, M.
  2. Nevares, I.
  3. Gallego, L.
  4. Fernández de Simón, B.
  5. Cadahía, E.
Revue:
Analytica Chimica Acta

ISSN: 0003-2670,  1873-4324

Année de publication: 2010

Volumen: 660

Número: 1-2

Pages: 92-101

Type: Article

DOI: 10.1016/J.ACA.2009.11.044 GOOGLE SCHOLAR