Summary Content

Return To Index

Effect of oak chip characteristics on the aroma of red wine aged in tanks or used barrels

<p>The authors compared the oak compounds extracted from oak chips versus those extracted from used barrels, or still new barrels. Extraction from oak chips was fast - that from barrels slow.</p><p>&nbsp;</p><p>The full text is available at: http://www3.interscience.wiley.com/cgi-bin/fulltext/120695088/PDFSTART</p><p>&nbsp;</p>

191 ageing wine in oak chips.pdf