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

Ano de publicación: 2018

Volume: 266

Páxinas: 90-100

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2018.05.123 GOOGLE SCHOLAR lock_openUVADOC editor
Fonte de datos: Scopus