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-Reference-Cited by-同舟云学术

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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

Published:2024-02 Issue: Volume:194 Page:115815
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Guerrero-Chanivet María^ORCID,García-Moreno M. Valme^ORCID,Valcárcel-Muñoz Manuel J.^ORCID,Guillén-Sánchez Dominico A.^ORCID

Publisher

Elsevier BV

Reference47 articles.

1. Sequential injection system for the spectrophotometric determination of reducing sugars in wines;Araújo;Talanta,2000

2. Congener Development in Bourbon Whisky Matured at various Proofs for Twelve Years;Baldwin;Journal of Association of Official Analytical Chemists,1974

3. Changes in phenolic compounds and browning during biological aging of Sherry-type wine;Barón;Journal of Agricultural and Food Chemistry,1997

4. Jerez, Manzanilla y Montilla: Vinos tradicionales de Andalucía;Barquín,2019

5. Simple chemical transformation of lignocellulosic biomass into furans for fuels and chemicals;Binder;Journal of the American Chemical Society,2009

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