Rapid induction of ageing character in brandy products - Part I. Effects of extraction media and preparation conditions

South African Journal of Enology and Viticulture

Volumn 30, Issue 1, 2009, Pages 1-15

  van Jaarsveld, F P ^a   Hattingh, S ^b   Minnaar, P ^a   Blom, M ^c  

^a ARC INFRUITEC NIETVOORBIJ   (South Africa)

^b STELLENBOSCH UNIVERSITY   (South Africa)

^c Distell Group Limited   (South Africa)

Author keywords

Ageing character; Brandy quality; Flavour compounds; Oak wood; Unmatured pot still brandy

Indexed keywords

CATALPA LONGISSIMA;

EID: 66549096387     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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