Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

1. Martínez-Gil, A.M.
2. del Alamo-Sanza, M.
3. Gutiérrez-Gamboa, G.
4. Moreno-Simunovic, Y.
5. Nevares, I.

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DOI: 10.1016/J.FOODCHEM.2018.05.123 GOOGLE SCHOLAR lock_openUVADOC editor