Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels-Reference-Cited by-同舟云学术

Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels

Published:2014-09 Issue: Volume: Page:n/a-n/a
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Alcarde André R.¹,Souza Leandro M.¹,Bortoletto Aline M.¹

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

São Paulo Research Foundation

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.165/fullpdf

Reference29 articles.

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2. Teores de carbamato de etila em aguardentes de cana e mandioca. Parte II;Andrade-Sobrinho;Química Nova,2009

3. Wood maturation of distilled beverages;Mosedale;Trends Food Sci. Technol.,1998

4. Analytical strategies to confirm the generic authenticity of Scotch whisky;Aylott;J. Inst. Brew.,2010

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