<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Wilker, Karl L.</style></author><author><style face="normal" font="default" size="100%">Gallander, James F.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Comparison of Seyval blanc Wines Aged with Air- and Kiln-Dried American White Oak</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1989</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1989-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">224-226</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1989.40.3.224</style></doi><volume><style face="normal" font="default" size="100%">40</style></volume><issue><style face="normal" font="default" size="100%">3</style></issue><abstract><style  face="normal" font="default" size="100%">Seyval blanc wines aged with American oak chips from air- and kiln-dried wood staves were compared for nonflavonoid phenols and sensory characteristics. The wood staves were obtained from eight American white oak trees and were air- and kiln-dried. Although there was no significant treatment effect, the nonflavonoid phenols tended to be higher for wines aged with kiln-dried chips. The results of the sensory tests indicated that those wines with large differences in phenolic levels were detected by the taste panelists.</style></abstract></record></records></xml>