Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel

1. Navarro, M.
2. Kontoudakis, N.
3. Gómez-Alonso, S.
4. García-Romero, E.
5. Canals, J.M.
6. Hermosín-Gutíerrez, I.
7. Zamora, F.