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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Detalhes bibliográficos
Autor principal: Canas, S. (author)
Outros Autores: Caldeira, I. (author), Anjos, O. (author), Lino, J. (author), Soares, A. (author), Belchior, A. P. (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Ageing technology
Chestnut wood
Oak wood
Physicochemical characteristics
Sensory properties
Wine brandy
Texto completo:http://hdl.handle.net/10400.11/5614
País:Portugal
Oai:oai:repositorio.ipcb.pt:10400.11/5614

Texto Completo

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

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