Alencar NMM, Cazarin CBB, Corrêa LC, Junior MRM, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines. JFB [Internet]. 2020Jun.30 [cited 2024Nov.23];100. Available from: http://www.isnff-jfb.com/index.php/JFB/article/view/143