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Contribution of oak wood ageing to the sweet perception of dry wines

  1. A. Marchal1,2,*,
  2. A. Pons1,2,3,
  3. V. Lavigne1,2,3,
  4. D. Dubourdieu1,2

Article first published online: 24 JAN 2013

DOI: 10.1111/ajgw.12013

Issue

Australian Journal of Grape and Wine Research

Australian Journal of Grape and Wine Research

Volume 19, Issue 1, pages 11–19, February 2013

Additional Information

How to Cite

Marchal, A., Pons, A., Lavigne, V. and Dubourdieu, D. (2013), Contribution of oak wood ageing to the sweet perception of dry wines. Australian Journal of Grape and Wine Research, 19: 11–19. doi: 10.1111/ajgw.12013

Author Information

  1. 1

    Université de Bordeaux, ISVV, Villenave d'Ornon, France

  2. 2

    Institut National de la Recherche Agronomique, ISVV, Villenave d'Ornon, France

  3. 3

    Seguin Moreau France, Z.I. Merpins, Cognac, France

*Correspondence author: Dr Axel Marchal, email axel.marchal@normalesup.org

Publication History

  1. Issue published online: 24 JAN 2013
  2. Article first published online: 24 JAN 2013
  3. Manuscript Accepted: 13 DEC 2012
  4. Manuscript Revised: 11 DEC 2012
  5. Manuscript Received: 22 AUG 2012

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