Extraction of phenolics from new oak casks during spirit maturation: impact on spirit colour-Reference-Cited by-同舟云学术

Extraction of phenolics from new oak casks during spirit maturation: impact on spirit colour

Published:2020 Issue:1 Volume:126 Page:83-89
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Vivas Nicolas¹^ORCID,Vivas de Gaulejac Nathalie¹,Bourden-Nonier Marie-Françoise¹,Mouche Claire²,Rossy Cybille²

Affiliation:

1. Demptos Research Center; Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France

2. Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.586/fullpdf

Reference42 articles.

1. Analysis of lignin from oak casks used for the maturation of Scotch whisky;Conner;J. Sci. Food Agric.,1992

2. Rapid induction of ageing character in brandy products. Part. I. Effects of extraction media and preparation conditions;Van Jaarsveld;S. Afr. J. Enol. Vitic.,2009

3. Phenolic compounds on oak wood extracts used in the aging of Brandies;Puech;J. Sci. Food Agric.,1988

4. Changes in wood extractives from oak cask staves through maturation of scotch malt;Conner;J. Sci. Food Agric.,1993

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