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- Moreno-Simunovic, Yerko, et al. Show all 5 Authors
- Food chemistry 2018 v.266 pp. 90-100
- Quercus humboldtii; coconuts; furfural; guaiacol; oak chips; sensory evaluation; sensory properties; volatile compounds; wines; Colombia
- ... 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 been found to study its use for wine treatment. The aim was to evaluate volatile composition of toasted Q. humboldtii oak chips and the wines treated with these chips. To evaluate its oen ...