Sugar contents of Brandy de Jerez during its aging

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 4, 2005, Pages 1058-1064

  Martínez Montero, Cristina ^a   Rodríguez Dodero, M Del Carmen ^a   Guillén Sánchez, Dominico Antonio ^a   García Barroso, Carmelo ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Aging; Amperometry; Brandy; Cask; Chromatography; Sugars

Indexed keywords

ARABINOSE; FRUCTOSE; GALACTOSE; GLUCOSE; SUGAR; XYLOSE;

AGING; AMPEROMETRY; ANALYTIC METHOD; ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; BRANDY; CARBOHYDRATE ANALYSIS; DISTILLATION; EXTRACTION; FOOD COMPOSITION; FOOD PROCESSING; OAK; WOOD;

ALCOHOLIC BEVERAGES; ARABINOSE; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FRUCTOSE; GALACTOSE; GLUCOSE; KINETICS; QUERCUS; TIME FACTORS; WOOD; XYLOSE;

QUERCUS;

EID: 13944278386     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0403078     Document Type: Article

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