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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
