Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels

• Mirko De Rosso, Annarita Panighel, Antonio Dalla Vedova, Laura Stella, Riccardo Flamini

• Journal of Agricultural and Food Chemistry, March 2009, American Chemical Society (ACS)
• DOI: 10.1021/jf803161r