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.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2018

Volum: 266

Pàgines: 90-100

Tipus: Article

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

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus