Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies-Reference-Cited by-同舟云学术

Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

Published:2023 Issue: Volume:6 Page:100486
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Guerrero-Chanivet María^ORCID,Ortega-Gavilán Fidel,Bagur-González M. Gracia,Valcárcel-Muñoz Manuel J.,García-Moreno M. Valme,Guillén-Sánchez Dominico A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference59 articles.

1. The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies;Balcerek;J. Inst. Brew.,2017

2. Alcoholic beverage fermentations;Berry,2003

3. Spirits and liqueurs from melon fruits (cucumis melo L.);Briones,2012

4. Effect of a short contact time with lees on volatile composition of Airén and Macabeo wines;Bueno;Biotechnol. Lett.,2006

5. The impact of grape variety on the aromatic chemical composition of non-aromatic Peruvian pisco;Cacho;Food Res. Int.,2013

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez;LWT;2024-02

2. Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez;Journal of Food Composition and Analysis;2024-01

3. Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®;OENO One;2023-09-18