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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/22431
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dc.contributor.authorSpillman, Philip Johnen
dc.date.issued1997en
dc.identifier.urihttp://hdl.handle.net/2440/22431-
dc.descriptionBibliography: p. 331-340.en
dc.descriptionx, 340 p. : ill. ; 30 cm.en
dc.description.abstractUsing sensory ranking, studies aroma variability of a chardonnay and a cabernet sauvignon matured in new oak barrels. Oak wood-derived volatile compounds are analysed using gas chromatography, to suggest which natural and cultural variables are involved in each aroma variation.en
dc.format.extent240623 bytesen
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.subject.ddc663.2/7 21en
dc.subject.lcshWine and wine making Analysis.en
dc.subject.lcshOdors.en
dc.subject.lcshWine tasting.en
dc.titleOak wood contribution to wine aroma / Philip John Spillman.en
dc.typeThesisen
dc.contributor.schoolDept. of Horticulture, Viticulture and Oenologyen
dc.provenanceThis electronic version is made publicly available by the University of Adelaide in accordance with its open access policy for student theses. Copyright in this thesis remains with the author. This thesis may incorporate third party material which has been used by the author pursuant to Fair Dealing exception. If you are the author of this thesis and do not wish it to be made publicly available or If you are the owner of any included third party copyright material you wish to be removed from this electronic version, please complete the take down form located at: http://www.adelaide.edu.au/legals-
dc.description.dissertationThesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1998en
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