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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2018

Alea: 266

Orrialdeak: 90-100

Mota: Artikulua

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