Add to ORKGThis work evaluated the sensorial and chemical modifications in brandy aged in presence of two types of wood fragments in comparison with a brandy aged in wooden barrels
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot pla...
The purpose of this study was to investigate the use of different wood types and treatments, and ext...
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was ...
This work evaluated the sensorial and chemical modifications in brandy aged in presence of two type...
DOI:10.1016/j.aca.2009.10.059Wooden barrels are used in the ageing or maturation of many alcoholic b...
This study provides innovative information on the simultaneous use of Limousin oak and chestnut wood...
The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes ...
The production of wine brandies requires their stage in wooden barrels, for a minimum period of time...
The production of wine brandies requires their stage in wooden barrels, for a minimum period of time...
Só está disponível o resumo da comunicação.Influence of the kind of wood (chestnut and Limousin oak)...
The maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in...
Mestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. ...
The wood-related volatile profile of wines aged in cherry, acacia, ash, chestnut and oak wood barrel...
This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut),...
The aim of this work was to find differences in the volatile and phenolic profiles of the traditiona...
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot pla...
The purpose of this study was to investigate the use of different wood types and treatments, and ext...
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was ...
This work evaluated the sensorial and chemical modifications in brandy aged in presence of two type...
DOI:10.1016/j.aca.2009.10.059Wooden barrels are used in the ageing or maturation of many alcoholic b...
This study provides innovative information on the simultaneous use of Limousin oak and chestnut wood...
The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes ...
The production of wine brandies requires their stage in wooden barrels, for a minimum period of time...
The production of wine brandies requires their stage in wooden barrels, for a minimum period of time...
Só está disponível o resumo da comunicação.Influence of the kind of wood (chestnut and Limousin oak)...
The maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in...
Mestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. ...
The wood-related volatile profile of wines aged in cherry, acacia, ash, chestnut and oak wood barrel...
This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut),...
The aim of this work was to find differences in the volatile and phenolic profiles of the traditiona...
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot pla...
The purpose of this study was to investigate the use of different wood types and treatments, and ext...
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was ...