kinds of cider aged in oak wood. During aging, a significant increase was detected in the concentration of diethyl butanedioate, ethyl 3-methylbutanoate, esters of long-chain fatty acids, and 1-hexanol; in contrast, the acetate esters and long-chain fatty acids decreased. When cider made with traditional technology was used as raw material, spirits with higher concentrations of decanoic and dodecanoic ethyl esters and long-chain fatty acids were obtained. When cluster and factor analyses were employed, “natural” groupings among the spirits studied were obtained on the basis of the raw material used and aging time
The low-volatility wood-originating compounds isolated from whiskey by vacuum fractional distillatio...
Póster presentado en el 8th In Vino Analytica Scientia Symposium (IVAS 2013), celebrado en Reims del...
CITATION: MacNamara, K., et al. 2001. Flavour components of whiskey. III. ageing changes in the low-...
kinds of cider aged in oak wood. During aging, a significant increase was detected in the concentra...
A study of the influence of distillation system, oak wood type, and aging time on volatile compounds...
Principal aroma components in cider distillates were determined by gas chromatography with direct sa...
A control of phenolic and furanic compounds in cider brandy was carried out during maturation in oa...
A chemometric study was carried out to typify cider brandies according to the type of wood employed ...
To characterize cider brandies on the basis of age, chemometric techniques (principal component anal...
Twenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile an...
A reliable HPLC method is described for determining aromatic and furanic congeners in cider brandie...
This paper reports the influence of yeast strain and aging time on the volatile composition of spark...
BACKGROUND: Fresh cider spirits are alcoholic beverages mainly constituted by volatile compounds fr...
A study of minor volatiles from 12 fractions collected during distillation of cider in ‘alquitara’ w...
Wooden barrels and wood chips are usually used in the ageing of spirits and wines to improve their s...
The low-volatility wood-originating compounds isolated from whiskey by vacuum fractional distillatio...
Póster presentado en el 8th In Vino Analytica Scientia Symposium (IVAS 2013), celebrado en Reims del...
CITATION: MacNamara, K., et al. 2001. Flavour components of whiskey. III. ageing changes in the low-...
kinds of cider aged in oak wood. During aging, a significant increase was detected in the concentra...
A study of the influence of distillation system, oak wood type, and aging time on volatile compounds...
Principal aroma components in cider distillates were determined by gas chromatography with direct sa...
A control of phenolic and furanic compounds in cider brandy was carried out during maturation in oa...
A chemometric study was carried out to typify cider brandies according to the type of wood employed ...
To characterize cider brandies on the basis of age, chemometric techniques (principal component anal...
Twenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile an...
A reliable HPLC method is described for determining aromatic and furanic congeners in cider brandie...
This paper reports the influence of yeast strain and aging time on the volatile composition of spark...
BACKGROUND: Fresh cider spirits are alcoholic beverages mainly constituted by volatile compounds fr...
A study of minor volatiles from 12 fractions collected during distillation of cider in ‘alquitara’ w...
Wooden barrels and wood chips are usually used in the ageing of spirits and wines to improve their s...
The low-volatility wood-originating compounds isolated from whiskey by vacuum fractional distillatio...
Póster presentado en el 8th In Vino Analytica Scientia Symposium (IVAS 2013), celebrado en Reims del...
CITATION: MacNamara, K., et al. 2001. Flavour components of whiskey. III. ageing changes in the low-...