Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy-Reference-Cited by-同舟云学术

Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

Published:2017-05 Issue: Volume:36 Page:226-235
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Delgado-González M.J.,Sánchez-Guillén M.M.,García-Moreno M.V.,Rodríguez-Dodero M.C.,García-Barroso C.,Guillén- Sánchez D.A.

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference37 articles.

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2. Analytical characterisation of a Brandy de Jerez during its ageing;Schwarz;Eur. Food Res. Technol.,2011

3. Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content;Schwarz;Food Chem.,2009

4. Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage;Tao;Ultrason. Sonochem.,2014

5. Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine;Tao;Ultrason. Sonochem.,2014

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