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Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine

Rosario Sánchez-Gómez1, Maria Del Alamo-Sanza1, Ignacio Nevares2

  • 1Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.

Food Chemistry
|June 6, 2020
PubMed

Keywords:
Oxygen transmission rateRed wineStavesToastingVolatile compounds

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