Effect of innovative technology using staves and micro-oxigenation 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...

Full description

Bibliographic Details
Main Author: Granja-Soares, Joana (author)
Other Authors: Roque, Rita (author), Cabrita, Maria João (author), Anjos, Ofélia (author), Belchior, A.P. (author), Caldeira, Ilda (author), Canas, Sara (author)
Format: article
Language:eng
Published: 2020
Subjects:
wine spirit
volatile compounds
ageing
barrels
staves
micro-oxygenation
Online Access:http://hdl.handle.net/10174/28212
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/28212

Internet

http://hdl.handle.net/10174/28212

Similar Items