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.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.123
Abstract: Different oak species or origins have been studied to find an alternative to traditional ones and Quercus humboldtii from Colombia is a candidate. Some studies analyse the composition of this oak, but no work has… read more here.
Keywords: quercus humboldtii; humboldtii oak; oak; volatile composition ... See more keywords