Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
Nowadays we are looking at the use of infinity of commercial products (namely vanillin, tannins and caramel) that are added to wines and brandies intending especially the shorting of their ageing in wooden barrels or even its imitation, mainly due to economic reasons. It is also searched the suppose...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2004
|
| Assuntos: | |
| Texto completo: | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232004000100002 |
| País: | Portugal |
| Oai: | oai:scielo:S0254-02232004000100002 |