Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation

Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the e ect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood sta...

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Detalhes bibliográficos
Autor principal: Canas, Sara (author)
Outros Autores: Danalache, Florina (author), Anjos, Ofélia (author), Fernandes, Tiago A. (author), Caldeira, Ilda (author), Santos, Nádia (author), Fargeton, Laurent (author), Boissier, Benjamin (author), Catarino, Sofia (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
phenolics
furanic aldehydes
iron
copper
wine spirit
ageing
micro-oxygenation
chestnut wood
heat maps
Texto completo:http://hdl.handle.net/10400.5/20598
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/20598

Texto Completo

http://hdl.handle.net/10400.5/20598

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