Cinética de impregnação/evaporação e transferência de compostos fenólicos da ma...

• Autor(es): Sousa, Raul Bruno de ; Canas, Sara ; Belchior, A. Pedro ; Mateus, Ana M. ; Spranger, Maria Isabel
• Data: 2002
• Identificador Persistente: http://hdl.handle.net/10400.5/957
• Origem: Repositório da UTL
• Assunto(s): brandy; wood; ageing; impregnation; aguardente; envelhecimento; madeira; composto fenolico
• Tipo de Documento: Artigo
• Idioma: Português

Descrição

An essay was carried out under model conditions, simulating the natural ageing of brandies in 250dm3 wooden barrels, to study the kinetics of impregnation/evaporation of brandy and the release of phenolic compounds from wood into brandy. The influence of wood botanical species (Limousin oak and portuguese chestnut), toasting level (light and strong)and ageing time (0, 42 and 250 days) was investigated. In paralell, a reduced essay with red wine was made to compare the kinetics of impregnation/evaporation of wine and brandy.