Sustainable use of wood in wine spirit production
Author:
Publisher
Elsevier
Reference116 articles.
1. Biological valorization of low molecular weight lignin;Abdelaziz;Biotechnology Advances,2016
2. Influence of geographical location, site and silvicultural parameters, on volatile composition of Quercus pyrenaica willd. wood used in wine aging;Alañón;Forest Ecology and Management,2011
3. FT-Raman methodology applied to identify different ageing stages of wine spirits;Anjos;LWT – Food Science and Technology,2020
4. Screening of different ageing technologies of wine spirit by application of near-infrared (NIR) spectroscopy and volatile quantification;Anjos;Processes,2020
5. Variation of extractable compounds and lignin contents in wood fragments used in the aging of wine brandies;Anjos;BioResources,2013
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