A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy
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 analysed by gas chromatography coupled to olfactometry (GC-O). A panel taster...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2008
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| Texto completo: | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000200003 |
| País: | Portugal |
| Oai: | oai:scielo:S0254-02232008000200003 |