Oak in Winemaking Symposium:
Tape #3 ~ Oak Tannins and the Tonnellerie 2000 Project in France, Jean-Luis Puech, INRA, Montpellier, France
Comparisons of Ellagitannins from Seasoned and Toasted Oak and Chestnut ~ Andrew L. Waterhouse, University of California, Davis
Toasting and Oak Flavor Compounds ~ Jeff McCord, E&J Gallo Winery, Modesto