Sensory profile and acceptability of traditional and double-distilled cachaça aged in oak casks
Author:
Affiliation:
1. Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas; Universidade Estadual Paulista; 14801-902 Araraquara SP Brazil
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.88/fullpdf
Reference30 articles.
1. Instituto Brasileiro da Cachaça http://www.ibrac.net 2013
2. Análise descritiva quantitativa da aguardente de cana durante o envelhecimento em tonel de carvalho (Quercus alba L.);Cardello;Ciênc. Tecnol. Aliment.,1998
3. Chemical quality of Brazilian sugarcane spirits;Miranda;Ciênc. Tecnol. Aliment.,2007
4. Comparison of wine aromas with different tannic content aged in French oak barrels;Diaz-Plaza;Anal. Chim. Acta,2002
5. Advances in Chemistry Series 137;Guymon,1974
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