Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and...

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Bibliographic Details
Main Author: Soares, J.G. (author)
Other Authors: Roque, Rita (author), Cabrita, M.J. (author), A., Ofélia (author), Belchior, A.P. (author), Caldeira, Ilda (author), Canas, Sara (author)
Format: article
Language:eng
Published: 2020
Subjects:
Wine spirits
Food
Volatile compounds
Ageing
Barrels
Staves
Micro-oxygenation
Online Access:http://hdl.handle.net/10400.11/7224
Country:Portugal
Oai:oai:repositorio.ipcb.pt:10400.11/7224

Internet

http://hdl.handle.net/10400.11/7224

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