Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels-Reference-Cited by-同舟云学术

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Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels

Published:2010-02 Issue:1-2 Volume:660 Page:43-52
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Caldeira Ilda,Anjos Ofélia,Portal Vera,Belchior A.P.,Canas Sara

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference50 articles.

1. Oenologie-Fondements scientifiques et technologiques;Leauté,1998

2. Aroma profile of Portuguese brandies aged in chestnut and oak woods

3. The Science and Technology of Whiskies;Nishimura,1989

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