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- Author(s):
- Frank, Stephanie; Koppmann, Thomas; Schieberle, Peter
- Title:
- Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips ( Q. robur )
- Book title:
- ACS Symposium Series
- Publisher:
- American Chemical Society (ACS)
- Year:
- 2015
- Pages:
- 123-130
- DOI:
- doi:10.1021/bk-2015-1203.ch008
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