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...

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Bibliographic Details
Main Author: Sousa, Raul Bruno de (author)
Other Authors: Caldeira, Ilda (author), Belchior, A.P. (author), Clímaco, M. Cristina (author)
Format: article
Language:por
Published: 2009
Subjects:
wine brandies
odorants
maturation
aguardente vinica envelhecida
odorantes
envelhecimento
Online Access:http://hdl.handle.net/10400.5/967
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/967

Internet

http://hdl.handle.net/10400.5/967

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