Controlled barrel toasting: soon a reality!
SKU: ASVO_PROC_182 Category: Use of Oak Barrels
Characterisation of the sulfur volatile fraction in Cabernet Sauvignon and Merlot wines – Study of its evolution during barrel ageing$10.00 Add to cart
Southcorp Wines$10.00 Add to cart
Winery case study in oak selection and use$10.00 Add to cart
The aptitude of wine lees for eliminating foul-smelling thiols$10.00 Add to cart