Oak-matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristics
Article first published online: 15 OCT 2003
Copyright © 2003 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 83, Issue 14, pages 1445–1450, November 2003
How to Cite
Perez-Prieto, L. J., De la Hera-Orts, M. L., López-Roca, J. M., Fernández-Fernández, J. I. and Gómez-Plaza, E. (2003), Oak-matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristics. J. Sci. Food Agric., 83: 1445–1450. doi: 10.1002/jsfa.1551
- Issue published online: 15 OCT 2003
- Article first published online: 15 OCT 2003
- Manuscript Accepted: 7 JUL 2003
- Manuscript Received: 27 JUN 2003
- Fundación Séneca. Grant Number: AGR/1/FS/99
Options for accessing this content:
- If you have access to this content through a society membership, please first log in to your society website.
- If you would like institutional access to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!