Influence of oak chips geographical origin, toast level, dosage and aging time on volatile compounds of apple cider

Journal of the Institute of Brewing

Volumn 112, Issue 3, 2006, Pages 255-263

  Fan, Wenlai ^a   Xu, Yan ^a   Yu, Aimei ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Aged; Cider; Oak chips; Oak lactone; Volatile compounds

Indexed keywords

CATALPA LONGISSIMA; MALUS X DOMESTICA;

EID: 33845239678     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2006.tb00721.x     Document Type: Article

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