Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels

DOI:10.1016/j.aca.2009.10.059

Bibliographic Details
Main Author: Caldeira, I. (author)
Other Authors: Anjos, O. (author), Portal, V. (author), Belchior, A.P. (author), Canas, A. (author)
Format: article
Language:eng
Published: 2013
Subjects:
Brandies
Maturation
Wood fragments
Odourants
Sensory profile
Online Access:http://hdl.handle.net/10400.11/2003
Country:Portugal
Oai:oai:repositorio.ipcb.pt:10400.11/2003

Internet

http://hdl.handle.net/10400.11/2003

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