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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

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

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Carmona C.; Anjos O.; Caldeira I.; Canas S.;
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年度 2012
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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. 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
3. 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
4. CHEMICAL ANALYSIS OF WOOD EXTRACTIVES AND LIGNIN IN THE OAK WOOD OF THE 380 YEAR OLD SWEDISH WARSHIP VASA [C] . Dina Dedic, Tommy Iversen, Teresia Sandberg, ISWFPC;International symposium on wood, fiber and pulping chemistry . 2011

机译：380年瑞典战争瓦萨橡木木材中木材提取物和木质素的化学分析
5. Influence of cambial ageing, initial spacing, stem taper and growth rate on the wood quality of three coastal conifers. [D] . Fabris, Stephanne. 2000

机译：冈比亚年龄，初始间距，茎锥度和生长速率对三个沿海针叶树木材质量的影响。
6. Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels [O] . Samanta Prat-García, Joana Oliveira, Maria del Alamo-Sanza, 2021

机译：在定制氧气橡木桶中老化中红葡萄酒中花青素和花青素衍生物的特征
7. Variation of extractable compounds and lignin contents in wood fragments used in the aging of wine brandies [O] . Anjos O., Carmona C., Caldeira I., 2013

机译：葡萄酒白兰地老化过程中木材碎片中可提取化合物和木质素含量的变化

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

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