Accepted Manuscript Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality A. Oberholster, B.L. Elmendorf, L.A. Lerno, E.S. King, H. Heymann, C.E. Brenneman, R.B. Boulton PII: S0308-8146(14)01605-7 DOI: http://dx.doi.org/10.1016/j.foodchem.2014.10.043 Reference: FOCH 16570 To appear in: Food Chemistry Received Date: 16 May 2014 Revised Date: 5 October 2014 Accepted Date: 8 October 2014 Please cite this article as: Oberholster, A., Elmendorf, B.L., Lerno, L.A., King, E.S., Heymann, H., Brenneman, C.E., Boulton, R.B., Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality, Food Chemistry (2014), doi: http://dx.doi.org/10.1016/j.foodchem.2014.10.043 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.