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Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality

A Oberholster1, B L Elmendorf1, L A Lerno1

  • 1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA.

Food Chemistry
|December 4, 2014
PubMed

Keywords:
Micro-oxygenationOak barrelsPolymeric phenolsPolymeric pigmentsWood alternatives

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