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

• Author(s): Caldeira, I. ; Anjos, O. ; Portal, V. ; Belchior, A.P. ; Canas, S.
• Date: 2009
• Persistent ID: http://hdl.handle.net/10400.11/1952
• Origin: Repositório Científico do Instituto Politécnico de Castelo Branco
• Subject(s): Brandy; Chestnut fragments; Oak fragment; Wooden barrels
• Document Type: Conference Object
• Language: English

Description

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