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- [3] Variability of oak wood (Quercus robur L., Quercus petraea Liebl.) anatomy relating to cask properties AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1997, 48 (04): : 502 - 508
- [5] 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 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1999, 50 (04): : 447 - 455
- [8] Variation in the concentration of ellagitannins and cis- and trans-β-methyl-γ-octalactone extracted from oak wood (Quercus robur L., Quercus petraea Liebl.) under model wine cask conditions AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1997, 48 (04): : 509 - 515