Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves-Reference-Cited by-同舟云学术

Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves

Published:2016-10-07 Issue:12 Volume:51 Page:2537-2545
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Canas Sara¹²^ORCID,Caldeira Ilda¹²,Anjos Ofélia³⁴,Lino João¹,Soares Amélia¹,Pedro Belchior António¹

Affiliation:

1. Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal

2. ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas; Universidade de Évora, Pólo da Mitra; Ap. 94 Évora 7002-554 Portugal

3. Instituto Politécnico de Castelo Branco; Apartado 119 Castelo Branco 6001-909 Portugal

4. Centro de Estudos Florestais; Instituto Superior de Agronomia; Universidade de Lisboa; Lisboa 1349-017 Portugal

Funder

Adega Cooperativa de Lourinhã

Instituto Nacional de Investigação Agrária

Instituto Politécnico de Castelo Branco

Centro de Estudos Florestais is a Research Unit

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13235/fullpdf

Reference30 articles.

1. Influence of toasting treatment on permeability of six wood species for enological use;Acuña;Holzforschung,2014

2. Recent advances in the evaluation of the oxygen transfer rate in oak barrels;Alamo-Sanza;Journal of Agricultural and Food Chemistry,2014

3. Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates;Alañón;Food Chemistry,2010

4. Variation of extractable compound and lignin contents in wood fragments used in the aging of wine brandies;Anjos;BioResources,2013

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