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 effect 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 wo...

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Detalhes bibliográficos
Autor principal: Canas, Sara (author)
Outros Autores: Danalache, Florina (author), Anjos, O. (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: 2021
Assuntos:
Acrolein
Aldehydes
Benzaldehydes
Chromatography,
Copper
Ellagic acid
Food analysis
Food industry
Furans
Gallic acid
Iron
Nitrogen
Oxygen
Volatile organic compounds
Wine
Wood
High pressure liquid
Texto completo:http://hdl.handle.net/10400.11/7556
País:Portugal
Oai:oai:repositorio.ipcb.pt:10400.11/7556

Texto Completo

http://hdl.handle.net/10400.11/7556

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