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

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http://dx.doi.org/10.1021/jf803161r