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Grapegrower and Winemaker Issue 519, 2007
Title: The aromatic science of oak and oak chips
Author: Paul Bowyer, Chantal Bompas, Marie-Laure Murat
Keywords: Container v direct sensory component, chemicals from oak, toasting levels, oxidation, microorganisms in barrel ageing, barrel fermentation, oak alternatives
Page Number(s): 61-65

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