[ 26 ] studied the effect of time during the aging of red Hungarian wines in Hungarian oak barrels ( Quercus petraea ) and observed an increasing trend in trans -piceid and trans -resveratrol concentrations and a decrease in anthocyanin concentration over time.
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The Influence of <i>Quercus alba</i> Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines.
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