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Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines |
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| Authors: | E. Gó mez Garcí a-Carpintero,M.A. Gó mez GallegoE. Sá nchez-Palomo,M.A. Gonzá lez Viñ as |
| Affiliation: | Area of Food Technology, Faculty of Chemistry Sciences (UCLM), Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain |
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