Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã
The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic beverages. This work studies the odorants in different aged brandies from Lourinhã. These brandies were analyzed by gas chromatography coupled to olfactometry (CG-O). A panel taster...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | article |
| Idioma: | por |
| Publicado em: |
2009
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/967 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/967 |