Influence of the botanical origin, toast level and ellagitannin content on the oxygen consumption by oak chips in a model wine solution
- Maria Navarro
- Nikolaos Kontoudakis
- Thomas Giordanengo
- Sergio Gomez-Alonso
- Esteban Garcia-Romero
- Francesca Fort
- Joan Miquel Canals
- Isidoro Hermosin-Gutierrez
- Fernando Zamora
Revue:
Wine and viticulture journal
ISSN: 1838-6547
Année de publication: 2016
Número: 4
Pages: 39
Type: Article