The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study.

In the class of phenolic compounds, one feature identified as caftaric acid also followed a decreasing trend with the barrel ageing, in accordance with the literature [ 55 , 56 ].

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We observed a group of 1007 features exhibiting an increasing trend with ageing ( Figure 4 b).

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