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

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Detalhes bibliográficos
Autor principal: Canas, S. (author)
Outros Autores: Caldeira, I. (author), Anjos, O. (author), Lino, J. (author), Soares, A. (author), Belchior, A. P. (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Ageing technology
Chestnut wood
Oak wood
Physicochemical characteristics
Sensory properties
Wine brandy
Texto completo:http://hdl.handle.net/10400.11/5614
País:Brasil
Oai:oai:repositorio.ipcb.pt:10400.11/5614

Texto Completo

http://hdl.handle.net/10400.11/5614

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