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Cited article:

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Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods

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Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS

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Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine

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Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation

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