Michel, Julien <br/><br/>
Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system.  [electronic resource] 

 -  Food chemistry  Aug 2016 
 - 381-390 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.02.129  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Female<br/>Fermentation<br/>Food Analysis<br/>Food Handling<br/>Humans<br/>Hydrolyzable Tannins--chemistry<br/>Male<br/>Oxygen--chemistry<br/>Quercus--chemistry<br/>Taste<br/>Wine--analysis