The influence of oak wood (Quercus robur L., Q. petraea Liebl.) on the flavor of Burgundy Pinot Noir an examination of variation among individual trees

por Sauvageot, F.
Publicado en American journal of enology and viticulture

Effects of malolactic fermentation on sensory properties of four burgundy wines

por SAUVAGEOT, F.
Publicado en American Journal of Enology and Viticulture

Characterization of (Quercus robur L., Quercus petraea Liebl.) Research of the study group on barrel-aging Burgundy wines

Publicado en American journal of enology and viticulture