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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 AM, Del Alamo-Sanza M, Gutiérrez-Gamboa G, Moreno-Simunovic Y, Nevares I. Martínez-Gil AM, et al. Among authors: del alamo sanza m. Food Chem. 2018 Nov 15;266:90-100. doi: 10.1016/j.foodchem.2018.05.123. Epub 2018 May 29. Food Chem. 2018. PMID: 30381231
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