Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels

Analytica Chimica Acta

Volumn 563, Issue 1-2 SPEC. ISS., 2006, Pages 264-273

  Caldeira, Ilda ^a   Mateus, A M ^a   Belchior, A P ^a  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

Author keywords

Brandies; Chestnut wood; Maturation; Oak wood; Sensory profile; Toasting level

Indexed keywords

FRUITS; SENSORS; WOOD;

BRANDIES; CHESTNUT WOOD; SENSORY PROFILE; TOASTING LEVEL;

BEVERAGES;

ALCOHOL;

ASTRINGENCY; BITTER TASTE; BRANDY; CHEMICAL ANALYSIS; CHEMICAL MODIFICATION; CONFERENCE PAPER; CORRELATION COEFFICIENT; FERMENTATION; FLAVOR; ODOR; PORTUGAL; PRIORITY JOURNAL; QUALITY CONTROL; SENSORY ANALYSIS; SENSORY STIMULATION; TIME; WOOD;

FRUITS; SENSORS; WOOD;

EID: 33645218732     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2005.12.008     Document Type: Conference Paper

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