Effect of brandies’ agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model

This study provides, for the first time, specific information about the effect of brandy’s agitation on the kinetic of extraction/oxidation and diffusion of wood low molecular weight compounds during the first two months of ageing, in barrels of Limousin oak wood and chestnut wood submitted to light...

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Bibliographic Details
Main Author: Patrício,I. (author)
Other Authors: Canas,S. (author), Belchior,A. P. (author)
Format: article
Language:eng
Published: 2005
Subjects:
wood
toasting
brandy
agitation
chemical composition
Online Access:http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232005000100001
Country:Portugal
Oai:oai:scielo:S0254-02232005000100001

Internet

http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232005000100001

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