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
- Martínez-Gil, A.M.
- del Alamo-Sanza, M.
- Gutiérrez-Gamboa, G.
- Moreno-Simunovic, Y.
- Nevares, I.
ISSN: 1873-7072, 0308-8146
Datum der Publikation: 2018
Ausgabe: 266
Seiten: 90-100
Art: Artikel