Bibliography: p. 331-340. / x, 340 p. : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Using 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. / Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1998
| Identifer | oai:union.ndltd.org:ADTP/263501 |
| Date | January 1997 |
| Creators | Spillman, Philip John |
| Source Sets | Australiasian Digital Theses Program |
| Language | en_US |
| Detected Language | English |
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