Wood related chemical markers of aged wine brandies
Several low molecular weight phenolic compounds - phenolic acids, phenolic aldehydes, coumarins, acetovanillone and ethyl vanillin - were quantified by HPLC in Portuguese wine brandies aged four years in Portuguese oak (Quercus pyrenaica Willd.), Allier oak (Quercus sessiliflora Salisb.) and chestnu...
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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=S0254-02232008000100005 |
| País: | Portugal |
| Oai: | oai:scielo:S0254-02232008000100005 |