Effect of different oak woods on aged wine color and anthocyanin composition

• 1 October 2001
• journal article
• Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
• Vol. 213  (4) , 281-285
• https://doi.org/10.1007/s002170100369

Abstract

Keywords

• ANTHOCYANIN
• AGED WINE
• OAK WOOD
• WINE COLOR
• CASK
• RED WINES