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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2018

Volumen: 266

Pages: 90-100

Type: Article

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