Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves

This study provides innovative information on the simultaneous use of Limousin oak and chestnut wood in the ageing of wine brandy. Ageing was performed in 650-L wooden barrels and in 3000-L stainless steel tanks with staves over a 2-year period. Effect of both kinds of wood in the brandy features de...

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Bibliographic Details
Main Author: Canas, S. (author)
Other Authors: Caldeira, I. (author), Anjos, O. (author), Lino, J. (author), Soares, A. (author), Belchior, A. P. (author)
Format: article
Language:eng
Published: 2017
Subjects:
Ageing technology
Chestnut wood
Oak wood
Physicochemical characteristics
Sensory properties
Wine brandy
Online Access:http://hdl.handle.net/10400.11/5614
Country:Portugal
Oai:oai:repositorio.ipcb.pt:10400.11/5614

Internet

http://hdl.handle.net/10400.11/5614

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