Aging marker profile incachaçais influenced by toasted oak chips-Reference-Cited by-同舟云学术

Aging marker profile incachaçais influenced by toasted oak chips

Published:2015-01-16 Issue:1 Volume:121 Page:70-77
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Bortoletto Aline Marques¹,Alcarde André Ricardo¹

Affiliation:

1. Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura ‘Luiz de Queiroz’; Universidade de São Paulo; Av. Pádua Dias 11, CP 9 13418-900 Piracicaba SP Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Food Science

Reference23 articles.

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2. Role of organic acids in maturation of distilled spirits in oak casks;Conner;J. Inst. Brew.,1999

3. Discrimination and control of toasting intensity and quality of oak wood barrels;Chatonnet;Am. J. Enol. Vitic.,1999

4. Masson , G. Puech , J. L. Moutounet , M. 1995 Localization of ellagitannins in the wood tissues of pedunculate and sessile oaks International Conference on Polyphenols 17 285 286

5. Stereoisomers of beta-methyl-gamma-octalactone II. Contents in the wood of French (Quercus robur and Quercus petraea) and American (Quercus alba) oaks;Masson;Am. J. Enol. Vitic.,1995

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