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Publikováno v:
Food chemistry. 340
Cabernet Sauvignon wines were aged for 15 months in used and new French 225 L oak barrels, followed by a period of 3 months in bottle. In addition to control barrels (3 years old), three bending/toasting protocols, including fire bent and fire toaste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a32018ec6512c895cd8347bc2fa09886
https://pubmed.ncbi.nlm.nih.gov/33032144
https://pubmed.ncbi.nlm.nih.gov/33032144
Autor:
Smith, Jennifer Lindsay1 jennifer.smith@independentstavecompany.com
Publikováno v:
Australian & New Zealand Grapegrower & Winemaker. 2010, Issue 559, p95-98. 3p.
Autor:
Adam Rogers
A New York Times bestseller, science journalist Adam Rogers'sProof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from
