首页> 外文OA文献 >Sensory and chemical modifications of wine brandy aged with chestnut and oak wood

【2h】

Sensory and chemical modifications of wine brandy aged with chestnut and oak wood

机译：栗木和橡木陈酿的白兰地酒的感官和化学修饰

页面导航

摘要
著录项
相似文献
相关主题

摘要

This work evaluated the sensorial and chemical modifications inbrandy aged in presence of two types of wood fragments in comparison with a brandy aged inwooden barrels.

机译：与白兰地老化的木桶相比，这项工作评估了在两种类型的木材碎片存在下老化的白兰地的感官和化学修饰。

著录项

作者
Caldeira I.; Anjos O.; Portal V.; Belchior A.P.; Canas S.;
展开▼
作者单位

展开▼
年度 2009
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels [J] . Ilda Caldeira, Ofelia Anjos, Vera Portal Analytica chimica acta . 2010,第1a2期

机译：与木桶相比，陈酿有栗子和橡木碎片的白兰地酒的感官和化学修饰
2. Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves [J] . Sara Canas, Ilda Caldeira, Ofelia Anjos, International journal of food science & technology . 2016,第12期

机译：同时在木桶和带杠的不锈钢缸中使用橡木和栗木陈酿的葡萄酒白兰地的理化和感官评估
3. Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment [J] . Ilda Caldeira, M.C. Climaco, R. Bruno de Sousa, Journal of food engineering . 2006,第2期

机译：白兰地陈化中使用的橡木和栗木木材的挥发性成分：热处理引起的改性
4. Biofilm monitoring of dissolved oxygen in wine aging barrel wood with optical chemical sensors [C] . Jesus A. Baro, Ignacio Nevares, María del Álamo Sanza, IEEE International Instrumentation and Measurement Technology Conference . 2016

机译：利用光学化学传感器对葡萄酒陈酿桶木材中的溶解氧进行生物膜监测
5. The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts [D] . Paup, Victoria Dawn. 2021

机译：葡萄酒的感官和化学性质受到不同葡萄糖和酵母存在的影响
6. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile [O] . Inês Nunes, Ana C. Correia, António M. Jordão, 2020

机译：酒发酵和玫瑰葡萄酒成熟过程中橡木和樱桃木片的使用：对酚类成分和感官特征的影响
7. Influence of the kind of wood (chestnut and Limousin oak) in the extractives and Klason lignin contents of wood fragments used in the ageing of wine brandies [O] . Carmona C., Anjos O., Caldeira I., 2012

机译：木材种类（栗子和利木赞橡木）对葡萄酒白兰地酒陈酿中提取物的影响和克拉森木质素含量
8. Remedial Investigation Work Plan for Chestnut Ridge Operable Unit 1 (Chestnut Ridge Security Pits) at the Oak Ridge Y-12 Plant, Oak Ridge, Tennessee [R] . 1994

机译：田纳西州橡树岭橡树岭Y-12工厂板栗岭可操作单元1（板栗岭安全坑）补救调查工作计划

Sensory and chemical modifications of wine brandy aged with chestnut and oak wood

摘要

著录项

相似文献

相关主题

期刊订阅