Influence of the botanical origin, toast level and ellagitannin content on the oxygen consumption by oak chips in a model wine solution

1. Maria Navarro
2. Nikolaos Kontoudakis
3. Thomas Giordanengo
4. Sergio Gomez-Alonso
5. Esteban Garcia-Romero
6. Francesca Fort
7. Joan Miquel Canals
8. Isidoro Hermosin-Gutierrez
9. Fernando Zamora