Evolution of volatile compounds during the maturation process of silver tequila in new French oak barrels
Author:
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. Volatile compound profile conferred to tequila beverage by maturation in recycled and regenerated white oak barrels from Quercus alba;Aguilar-Méndez;European Food Research and Technology,2017
2. Optimization of making barrel-fermented dry Muscatel wines;Aleixandre;Journal of Agricultural and Food Chemistry,2003
3. Extraction of volatile compounds in model wine from different oak woods: effect of SO2;Ancín;Food Research International,2004
4. Phenol profile and antioxidant capacity of mescal aged in oak wood barrels;Ávila-Reyes;Food Research International,2010
5. Characterization of tequila flavor by instrumental and sensory analysis;Benn;Journal of Agricultural and Food Chemistry,1996
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