Article ISI SCOPUS
FOOD CHEMISTRY  (2018)

Volatile composition and sensory characteristics of Carmenere wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q-alba) and European (Q-petraea) oak chips

Martinez-Gil, AM; del Alamo-Sanza, M; Gutierrez-Gamboa, G; Moreno-Simunovic, Y; Nevares, I

Keywords: volatile compounds, carmenere, Quercus humboldtii, Oak chips, Traditional oaks

Más información

Título según WOS: Volatile composition and sensory characteristics of Carmenere wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q-alba) and European (Q-petraea) oak chips
Título según SCOPUS: 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
Título de la Revista: FOOD CHEMISTRY
Volumen: 266
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2018
Página de inicio: 90
Página final: 100
Idioma: English
DOI:

10.1016/j.foodchem.2018.05.123
Notas: ISI, SCOPUS