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Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging

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Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

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Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

Ana Martínez-Gil, Maria del Alamo-Sanza, Rosario Sánchez-Gómez and Ignacio Nevares
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DOI: 10.3390/molecules25061474
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