Encontrados 5 documentos, a visualizar página 1 de 1

GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies ...

The maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in these alcoholic beverages, namely its flavour modification. Previous work (Caldeira et al. 2008) pointed out the most potent odourant compounds of the wine aged brandies. Some of these compounds proceed from the distillate and others are extracted from the wood. In this study it was quantified, some odourless com...

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

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.

Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas ...

The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic beverages. This work studies the odorants in different aged brandies from Lourinhã. These brandies were analyzed by gas chromatography coupled to olfactometry (CG-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame...

Efeito do tratamento térmico nas modificações térmicas e quimicas das madeiras ...

The effects of temperature and frequency of moistening during the first phase of the heath treatment (bending phase) on the simultaneous response of different kinds of wood (Portuguese chestnut, Rumanian and American oak wood) used in brandy ageing were studied. The evolution of the wood temperature was measured by K thermocouple probes. The wood extractable compounds (phenolic acids, phenolic aldehydes, coumar...

Evaluation of wine brandies authenticity by the relationships between benzoic a...