GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies in the brandies odourless and odourant compounds

The maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in these alcoholic beverages, namely its flavour modification. Previous work (Caldeira et al. 2008) pointed out the most potent odourant compounds of the wine aged brandies. Some of these compounds proce...

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Detalhes bibliográficos
Autor principal: Caldeira, I. (author)
Outros Autores: Anjos, O. (author), Portal, V. (author), Belchior, A.P. (author), Cana, S. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2012
Assuntos:
Brandy
Wood ageing
Odourant compounds
Texto completo:http://hdl.handle.net/10400.11/1390
País:Portugal
Oai:oai:repositorio.ipcb.pt:10400.11/1390

Texto Completo

http://hdl.handle.net/10400.11/1390

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